Entrée
Salmon Tartare
with crème fraiche and lavosh
Roast Butternut Tortellini
with gorgonzola cream and shaved parmesan
Main Course
Confit Duck Leg
with cauliflower puree and lentils du puy
Grass-Fed Sirloin
with kipfler potato and bordelaise sauce
Dessert
Coconut Crème Brulee
with cardamon cats tongue biscuits
Pear and frangipane tart
with passion fruit curd and double cream