Chef David Harrington

Kangaroo tartare dolmades with crispy quinoa and yogurt dressing

Roasted beetroot tartare with toasted quinoa and seeded mustard (vegetarian)

Carrot and ginger velouté shots with lemon Myrtle salt (vegetarian)

Acapulco prawn cocktail, with crispy tortilla chips

Crispy pork belly with Kakadu plum sauce, sautéed asian greens, and pickled chili

Roasted vegetable paella with artichoke, saffron and broad beans (vegetarian)

Confit of ocean trout with nori seasoning, asian greens, and steamed rice

Dry aged Angus tenderloin steak with pepper jus, duck fat potatoes and glazed baby vegetables

Pavlova with seasonal fruit and white chocolate cream

Custard apple with dulce de leche, berries and meringue crumble

Apple crumble with vanilla ice cream

Crème brulee with seasonal berries

Chicken gyoza with dipping sauce

King prawn and avocado maki with wasabi mayo

Vegetarian sushi with mango and radish (vegetarian)

Baby octopus nigiri with kabayaki

Vegetable tempura with yaki meshi rice (vegetarian)

Beef tataki with ponzu dressing

Teriyaki chicken donburi

Miso cured eggplant with curry and broccolini (vegetarian)

Mochi mix

Green tea matcha cake with strawberries

Fruit sushi with coconut anglaise

White chocolate and tequila mousse with berries

Beet cured wild barramundi gravlax on rye toast with fennel and native spices

Grilled king mushroom carpaccio, in seeded crisp, with goat’s cheese and baby arugula (vegetarian)

Mushroom arancini with truffled aioli (vegetarian)

Oysters with fingerlime

Beef tartare with crispy grains, house pickled vegetables and crispy sourdough toasts

Spring asparagus risotto with parmigiano reggiano (vegetarian)

Heirloom tomatoes with mozzarella di bufala, aged balsamic, pine nuts and basil

Pea veloute, with pancetta, scallops lemon myrtle, and garden herbs

Crispy pork belly salad with baby greens and green mango som tam

Native spiced lamb tagine with saffron cous cous, roasted eggplant pure and heirloom carrots

Dukkah rubbed salmon with coconut yogurt tzatziki and gluten free tabbouleh

Barolo braised beef short rib with creamy mash and baby vegetables

Duck breast with 5 spiced orange sauce, duck fat millefeuille potatoes and glazed summer vegetables

Orange blossom and vanilla panna cotta with honey poached citrus fruit and pistachio praline

Chocolate pavlova with crispy cocoa meringue, dark chocolate and rum mousse, berries and chocolate shavings

Lemon pie: lemon curd, burnt meringue, almond crumble and yuzu granita

Hibiscus poached pears with pistachio anglaise, chocolate cremeux and crunchy chocolate crumble

Roasted beetroot tartare with toasted quinoa and goat's cheese on sourdough toasts

Carrot and ginger velouté shots with lemon Myrtle salt

Prawn cocktail, with crispy tortilla chips

Frothy porcini and truffle cappuccino

Mini tuna tartare tacos with avocado and chipotle mayo

Cured salmon blini with creme fraiche

Seared duck pancake with 5 spice

Market fish ceviche with chili, lime and crispy sweet potato

Chicken satay skewers with tamarind and peanut dipping sauce

Beef tartare with crispy grains, house pickled vegetables and crispy sourdough toasts

Crispy pork belly skewers with chili and lime

Angus sliders with Dijon and jarlsberg cheese

Portobello sliders with sriracha mayo and melted cheese

Shepherd's pie vol au vents

Scallop gratin in the shell with braised leeks

Chocolate cream tarts with berries

Mini lemon pie verrine

Mini pavlova baskets with berries and cream

Chocolate covered strawberries

Mini-Chocolate torte with vanilla cream

Tapas: truffled manchego cheese, Spanish omelette and marinated olives

Baby octopus salad with smoked paprika and potatoes

Portobello carpaccio with goat’s cheese and balsamic (vegetarian)

Oysters with champagne mignonette

Bouillabaisse with snapper, mussels and saffron broth

Spring asparagus risotto with parmigiano reggiano (vegetarian)

Tuna carpaccio with parmesan cream and caper dressing

Chorizo stuffed calamari with fregola salad

Bistecca alla Fiorentina with truffled polenta and vegetables

Lamb shanks with ratatouille stuffed tomatoes

Vegetarian paella with artichoke and saffron (vegetarian)

Lobster tails with garlic butter

Chocolate soufflé with creme anglaise

Hibiscus poached pears with chocolate cremeux

Basque cheesecake with fruit poached in vanilla syrup

Warm zabaglione with berries and crumble

Caprese bruschetta with mozzarella di bufala (vegetarian)

Mushroom arancini with tomato sugo (vegetarian)

Grilled watermelon with prosciutto and aged balsamic

Fried calamari with lemon salt and tartare sauce

Grilled seasonal vegetables with romesco sauce and garden herbs

Heirloom tomatoes with mozzarella di bufala, aged balsamic and basil

Strezzopretto with smoked pancetta white wine, cream and seasonal mushrooms

Grilled king mushroom risotto with aged parmesan

Chicken and eggplant parmigiana with rosemary potatoes

Braised Osso Bucco with creamy polenta and broccolini

Lamb shanks Provençal with ratatouille stuffed tomatoes

Baby banh-mi sandwiches with pork belly

Avocado and tomato ceviche with lime (vegetarian)

Tuna and avocado tartare with tapioca tuile

Chicken and chorizo paella

Vegetarian paella with saffron and artichokes (vegetarian)

Grilled spatchcock with Moroccan spices

Chocolate tres leches with almond genoise

Pavlova in a glass with passionfruit

Coconut panna cotta with tropical fruit

Merrimbula oyster ceviche with chili, lime and caviar

Yellowfin carpaccio with preserved lemon

Seared truffled tuna belly nigiri

Heirloom tomato consommé with burrata (vegetarian)

Bouillabaisse with tiger prawns and mussels

Squid ink ravioli with prawns and vermouth sauce

Scallops with asparagus emulsion and edamame

Wild mushroom cappuccino with truffle (vegetarian)

Wagyu ribeye with truffled unagi sauce and yaki meshi

Lobster and saffron risotto

Roasted vegetable paella with saffron and artichoke (vegetarian)

Crispy skinned ocean trout with beurre blanc and ratatouille tomatoes

Mandarin and yuzu soufflé with matcha ice cream

Dark chocolate verrine with cocoa crumble and berries

Hibiscus poached pears with pistachio anglaise

Basque cheesecake