Chef David Harrington

Mushroom arancini with tomato sugo (vegetarian)

Antipasto: cured meats, olives and roasted vegetables

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

Mozzarella di bufala caprese salad with garden tomatoes and aged balsamic

Rocket pear and Parmesan salad

Stuffed zucchini flowers with ricotta and tomato sugo

Chicken and eggplant parmigiana with rosemary potatoes

Handmade gnocchi with sage butter and parmigiano reggiano (vegetarian)

Roasted vegetable paella with artichoke, saffron and snow peas

Eggplant parmigianna with spring vegetable salad

Tiramisu

Vanilla panna cotta with berries

Cannoli with ricotta and citrus zest

Affogato with biscotti and vanilla ice cream

Nikkei tuna ceviche with ponzu and plantain chips

Avocado and prawn ceviche with chili and lime

Grilled watermelon with prosciutto and balsamic

Summer watermelon gazpacho with crumbed feta (vegetarian)

Pork belly al pastor tacos with pineapple

Yellowfin tuna tartare tacos with chipotle mayo

Spicy lentil and potato soup (vegetarian)

Pea velouté with scallops and herbs

Kangaroo fillets with Peruvian flavours

Grilled jumbo prawn with chili escabeche

Mushroom and quinoa risotto with enoki (vegetarian)

Lamb cutlets with chimichurri and quinoa salad

Chocolate pavlova with rum mousse

Concorde: cocoa meringue with chocolate cremeux

Tapioca and coconut soup with banana cake

Basque cheesecake with seasonal fruit poached in vanilla syrup

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

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

Acapulco prawn cocktail, with crispy tortilla chips

Butternut pumpkin and apple veloute with garden herbs

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

Crispy skinned salmon with quinoa taboule, herb chimichurri and broccolini

Coconut panna cotta with tropical fruit, sesame praline and mango Sorbet

Hibiscus poached pears with pistachio creme anglaise (DF), chocolate crémeux, and cocoa crumble

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

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

Chocolate pavlova with cocoa mousse crémeux and berries

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

Tropical Verrine: Tapioca and coconut pudding, caramelized banana cake, pineapple, mint and passionfruit

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

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