Smoked Petuna Ocean Trout on Potato Horseradish Pancake w Watercress Salad and Chervil Lemon Mayonnaise

Cold Smoked Huon Valley Salmon w Avocado, Lime and Sour Cream Mousseline

Salad of Ocean King Prawns w Tarragon Dressed Asparagus and Lemon Vinaigrette

Classic Provencale Salad of Baby Beans, Cherry Tomatoes, Saffron Potatoes, Nicoise Olives and Baby Herbs w Pesto Dressing

Puff Pastry Tartine of Slow Roasted Tomato and Goats Cheese w Olive Paste, Rocket and Crushed Pistachios

Teriyaki Grilled Chicken Breast Salad w Soba Noodles, Pickled Ginger and Sesame Dressing

Timbale of Basil Baked Eggplant and Prosciutto w Petite Herb Salad and Balsamic Honey Reduction
 

Darne of Ocean Trout Baked in Provencale Lemon Oil w Ratatouille and Steamed New Potatoes

Porcini Seared John Dory Fillets w Champagne Leek Cream Soubise, Asparagus and Paris Mashed Potatoes

Semillon Roasted Barramundi Steak w Coconut Prawn Nage and Steamed Boc Choy

Escallope of King Salmon on Chardonnay Thyme Risotto w Pecorino Cream Sauteed Oyster Mushrooms
 

Herb Crusted Escallope of Grain-fed Pork w Sage Roasted New Potatoes and Pinot Apple Jelly

Basil Roasted Milk Fed Lamb Rump on Pesto Dressed Potato Gnocchi w Baby Green Beans

200g Prime Grain Fed Sirloin Steak and Potato Gratin w Cassoulet of Forest Mushrooms and Bacon

180g Grange Beef Fillet Steak on Paris Mashed Potatoes w Green Beans, Onion Shiraz Jam and Almond Dressed Broccoli

Parmesan and Pinenut Crusted Veal Tenderloin on Artichoke Truffle Compote and New Season Asparagus

Roasted Crisp Skinned Duck Confit w Spinach Gnocchi, Grilled Field Mushroom and Balsamic Shiraz Jus

Roasted Free Range Chicken Breast w Dauphine Potatoes, Broccolini and Bearnaise Sauce
 

Dark Chocolate and Espresso Mousse Cake w Butterscotch Sauce and Almond Praline

Raspberry and Champagne Jelly w Vanilla Mascarpone Crème and Raspberry Coulis

Vanilla Bean Pannacotta w Strawberry and Toasted Almond Salad

Classic Tiramisu of Coffee Laced Sponge w Mocha Cream Sauce and Biscotti

Mango, Lime and Bundaberg Rum Trifle w Macadamia Nut Craquant

Puff Pastry Tartine of Caramelised Apple w Brandied Crème Fraiche and Mint

Individual Lemon Curd Meringue Tartlet w Blueberry Compote and Ivory Cream
 

Opal Mild Blue w Walnut, Raisin Cinnamon Loaf and Seasonal Fruits

Australian Premium Brie w Oat Biscuits, Grapes and Strawberries

Seared Sea Scallops on Cold Smoked Salmon Mousseline w Sauce Vierge and Baby Herb Salad

Salad of Sugar Cured Yellowfin Tuna w Avocado Lime Silk and Teriyaki Dressing

Yamba King Prawns w Bouillabaise Jelly, Salmon Caviar and Saffron Dressed Salad

Parisienne Terrine of Corn-fed Quail and Game Duck w Pinot Noir Jelly and Truffled Vinaigrette

Carpaccio of Grassfed Angus Beef w Toasted Olive Bread and Rocket Pecorino Salad
 

Porcini Seared Bass Grouper Steak w Fondant Potatoes, Asparagus and Saffron Crab Emulsion

Tarragon Roasted Harpuka Fillet w Hasselback Potatoes, Artichoke Soubise and Champagne Mousseline Sauce

Basil Confit Yellowfin Tuna w Pesto Potato Puree, Kumera Crisps and Tomato Chilli Jam

Champagne and Truffle Poached John Dory Roulades w Colcannan and Roasted Hazelnut Salsa
 

Crisp Porcini and Pinot Baked Bangalow Pork w Potato Gnocchi and Truffle Jus

Individual Puff Pastry Wellington of Beef Fillet w Cassoulet of Mushrooms and Sugar Cured Bacon

Pheasant Breast Baked with Paris Café Butter and Ragout of Artichokes and Chervil

Prosciutto Wrapped Rack of Milk Fed Lamb w Potato Gratin, Asparagus and Shiraz Jus
 

Steamed Soft Centred Lindt Chocolate Pudding w Butterscotch Crème and Hazelnut Praline

Individual Golden Delicious Apple Tarte Tatin w Double Cream

Blueberry Ripple Cheesecake w Macadamia Caramel Crunch

Mango and Lime Panna cotta w Pineapple Mint Compote