Chef David Harrington

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

Grilled king mushroom carpaccio with goat’s cheese and baby arugula (vegetarian)

Mushroom arancini with truffled aioli (vegetarian)

Oysters with fingerlime

Wild mushroom cappuccino with confit of king mushrooms and micro herb salad (vegetarian)

Duck liver parfait with orange gelée and sourdough crisps

Yellowfin tuna tataki with spicy ponzu and crispy rice noodles

Spring asparagus risotto with parmigiano reggiano (vegetarian)

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

Dukkah rubbed salmon with coconut yogurt tzatziki and gluten free tabbouleh

Mushroom and quinoa risotto with enoki crudité and herb salad (vegetarian)

Barolo braised beef short rib with creamy parmesan mash and baby vegetables

Custard apple anglaise with crispy meringue, tropical fruit sorbet and praline

Chocolate lava cake with salted caramel and vanilla ice cream

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

Churros with dulce de leche and dark chocolate sauce

Baby banh-mi sandwiches with portobello pate, fried tofu and pickled vegetables

Vegetarian spring rolls with sweet chili sauce

Oyster mushroom tonkatsu with pickled baby vegetables

Avocado and tomato ceviche with chili, lime and sweet potato variations

Eggplant, cauliflower and tofu curry with basmati rice

Vegetarian paella with saffron rice, baby vegetables and herb aioli

Chocolate tres leches with almond genoise

Pavlova in a glass with passionfruit

Coconut panna cotta with tropical fruit

Caprese bruschetta with mozzarella di bufala (vegetarian)

Mushroom arancini with tomato sugo (vegetarian)

Antipasto: cured meats, olives and roasted vegetables

Prosciutto wrapped asparagus with parsley pesto (vegetarian option without ham)

Tuna carpaccio, with caper and herb dressing, and parmesan cream

Heirloom tomatoes with mozzarella di bufala, aged balsamic and basil

Guanciale and king mushroom boscaiola with capunti pasta and garden herbs

Spring asparagus and pea risotto with herb and garlic emulsion

Chicken and eggplant parmigiana with rosemary potatoes

Handmade gnocchi with sage butter and parmigiano reggiano (vegetarian)

Braised Osso Bucco with creamy polenta and broccolini

Barolo braised beef short rib with creamy parmesan mash and baby vegetables

Tiramisu

Vanilla panna cotta with berries

Chocolate cannoli with ricotta, pistachio and citrus zest

Affogato with biscotti and vanilla ice cream

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

Mushroom arancini with truffled aioli

Chicken satay skewers with tamarind and peanut dipping sauce

Tamagoyaki with spicy salmon tartare, avocado and sesame mayo

Butternut pumpkin, coconut and apple veloute with chili oil and garden herbs

Risotto Milanese with winter vegetables

Mexican style prawn and avocado cocktail with crispy tortilla chips

Yellowfin tuna carpaccio, with caper and herb dressing, and parmesan cream

Crispy skinned salmon, sauce beurre blanc, sauteed broccolini, and millefeuille potatoes

Lamb shanks provenzal with creamy polenta and ratatouille stuffed tomatoes

Beef shin bourguignon with smoked pancetta, king mushrooms, baby carrots, and classic mash

Boned chicken with herb and baby spinach stuffing butter roasted kipflers, baby vegetables and sauce supreme

Pavlova with seasonal fruit and white chocolate cream

Apple crumble with vanilla ice cream

Crème brulee with seasonal berries

Chocolate almond cake with salted caramel and vanilla ice cream

Boxty with Guinness braised onions

Soda bread scones with smoked salmon and whipped herb butter

Shepherd's pie vol au vents with cheddar mash

Guiness braised beef cheek stew

Glazed seasonal vegetables

Duck fat potatoes

Apple crumble with vanilla ice cream

Merrimbula oyster ceviche in the shell with chili, lime and caviar

Spicy kangaroo tartare with gochujang, sesame crisps and pickled beetroot

Vine ripened tomatoes, chilled tomato consommé, mozzarella di bufala and basil oil (vegetarian)

Seared truffled tuna belly nigiri

Truffle Soup VGE

Yellowfin carpaccio with pepperoncino oil, fregola sarda, capers and fresh basil

Spring pea and ricotta ravioli with garden herb emulsion (vegetarian)

Foie gras terrine with sourdough toasts

Wagyu and serrano ham filet mignon, king mushroom jus, roasted carrots and truffled mash

Grilled spatchcock with preserved lemon, fregola sarda and spring vegetables

Roasted vegetable paella with artichoke and saffron (vegetarian)

Lobster tails with garlic butter

Dark chocolate verrine with flourless almond genoise, cocoa crumble, créme anglaise and berry gelato

Hibiscus poached pears with pistachio anglaise, chocolate cremeux and cocoa tuile

Basque cheesecake with seasonal fruit poached in vanilla syrup

Warm zabaglione with berries, vanilla ice cream and chocolate almond crumble

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

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