Entrée
Tea-Smoked Kangaroo
with sweet potato and macerated dates
Scallop Galette
with braised leeks, beurre blanc and balsamic pearls
Main Course
Confit Salmon
with spinach gnocchi, pickled fennel and sauce vierge
Beef Cheek
with fondant potatoes, warrigal greens and truss tomatoes
Dessert
Baked Wattle Seed Cheesecake
with Davidson plum and pear crisps
Matcha Sponge
with white chocolate and lemon myrtle mousse