Chef Santiago Matias Romero

Pico de gallo and corn chips

Black olive tapenade on crostini (a crispy bread base topped with a savory olive spread)

Jerusalem Artichoke & Leek Velouté

Aguachile with prawns and avocado (MEXICO)

Argentinian Tartare with Crostini, hand cut beef finely chopped and served with a tangy mustard sauce and egg yolk

Chef Style Alsatian Cheese Tartlets with rocket salad and micro tomamo cherry

Grilled medium-rare porterhouse steak with chimichurri, served with pavé potatoes and spicy carrot cream

Coq au vin served with creamy mash potatoes & garlic greens

Classic beef bourguignon, potato purée and seasonal greens

Main course Ask the Chef – Special Dietary Requests

Classic Cream brûlée

Classic cheesecake with poached cinnamon pears

Dulce de Leche Flan with Chantilly Cream and Syrup-Soaked Strawberries Classic caramel flan made with dulce de leche, served with whipped cream and candied strawberries

Almond tart (Santiago cake) with citrus reduction (a traditional Spanish almond cake enhanced with a zesty citrus sauce)

Mini Arepas filled with Guacamole and Prawns Soft corn cakes stuffed with creamy guacamole and tender prawns

Corn Toasts with White Fish Tiradito, Leche de Tigre and Yellow Chili Crispy corn bites topped with thin-sliced white fish in citrus marinade with Peruvian yellow chili

Green Plantain Chips with Mango and Jalapeño Ceviche Crispy plantain chips served with a fresh mango and jalapeño ceviche

Mini Corn Tostadas with Green Shrimp Aguachile Crunchy corn tostadas topped with cooked shrimp in a spicy green chili-lime sauce

Starter Ask the Chef – Special Dietary Requests

Elotes, Mexican style corn on the cob, served with zesty lime mayo, parmesan cheese and corriander

Peruvian Mixed Ceviche with Coconut Tiger’s Milk Fresh seafood marinated in citrus and coconut-infused tiger’s milk

Gourmet Arepa stuffed with Shredded Lamb and Tropical Pico de Gallo Corn arepa filled with tender pulled lamb and fresh tropical salsa

Salmon Tiradito with Yellow Chili Emulsion and Cancha Corn Thin-sliced salmon in a smooth Peruvian yellow chili sauce with crunchy corn

Sesame-Marinated Tuna, Chipotle Mayo and Micro Salad Crispy tostada topped with tuna in sesame marinade, chipotle mayo and fresh microgreens

First course Ask the Chef – Special Dietary Requests

Aji Amarillo marinated market fish, pan seared fish of the day with spicy Peruvian pepper sauce, grilled greens and fresh herbs

Peruvian Lomo Saltado with Andean Potatoes and Soy Reduction Stir-fried beef tenderloin with onions, tomatoes, Andean potatoes and soy glaze

Argentinian Porterhouse Steak with Fresh Herb Chimichurri and Criolla Salad / Grilled Porterhouse served with traditional chimichurri and a tomato-onion salad

Main course Ask the Chef – Special Dietary Requests

Charred Corn and Truffle Tamal with Aji Verde Foam- A delicate masa tamal infused with roasted corn and a touch of truffle oil, steamed in corn husks and served open-faced. Garnished with a light ají verde foam, micro herbs, and a drizzle of lime crema

Alfajores (soft chocolate & caramel sandwich cookies)

Churros with chocolate dipping sauce

Suspiro Limeño with Cookie Crumble Traditional Peruvian caramel cream topped with meringue and cookie crumble

Dulce de Leche Flan with Chantilly Cream and Syrup-Soaked Strawberries Classic caramel flan made with dulce de leche, served with whipped cream and candied strawberries

Dessert Ask the Chef – Special Dietary Requests

Black olive tapenade on crostini with anchovies (a crispy bread base topped with a savory olive spread and salty anchovies)

Mini feta cheese tartlets with honey and thyme (small pastry bites combining the creaminess of feta with the sweetness of honey and the aroma of thyme)

Andalusian gazpacho served in small glasses with extra virgin olive oil (a refreshing cold tomato-based soup, smooth and vibrant, finished with premium olive oil)

Cod croquettes with saffron aioli (crispy fried croquettes filled with salted cod, paired with a fragrant saffron-garlic mayonnaise)

Starter Ask the Chef – Special Dietary Requests

Baba ganoush with homemade pita chips (a smoky roasted eggplant dip served with crispy baked pita chips)

Mediterranean vitello tonnato with capers and olives (thinly sliced veal topped with a creamy tuna-caper sauce, finished with Mediterranean olives)

Mediterranean tuna tartare with olive oil, citrus, and basil (fresh diced tuna seasoned with citrus zest, extra virgin olive oil, and aromatic basil)

Garlic shrimp with a touch of white wine (juicy prawns sautéed with garlic and finished with a splash of white wine)

First course Ask the Chef – Special Dietary Requests

Moroccan-style lamb slow cooked with spiced couscous and dried fruits (tender lamb slow-cooked with aromatic spices, served over couscous with raisins and nuts)

Baked sea bass with Mediterranean herbs and cauliflower-potato roasted garlic purée (delicate sea bass fillet baked with fresh herbs, paired with a creamy vegetable purée)

Greek moussaka reinterpreted in individual layers (a modern take on the classic eggplant, potato, and beef casserole, served in elegant portions)

Lemon chicken with green olives and roasted vegetables (juicy chicken braised with lemon and olives, accompanied by seasonal roasted vegetables)

Braised goat with chickpea purée and rosemary oil (slow-cooked young goat, served with a silky chickpea base and aromatic rosemary oil)

Grilled Scotch Fillet with Mediterranean Red Wine Sauce and Greek-Style Potatoes (Juicy scotch fillet seared on the grill, served with a red wine sauce infused with Mediterranean herbs, accompanied by oven-roasted Greek-style potatoes.)

Main course Ask the Chef – Special Dietary Requests

Saffron crème brûlée (a silky custard infused with saffron, topped with a caramelized sugar crust)

Almond tart (Santiago cake) with citrus reduction (a traditional Spanish almond cake enhanced with a zesty citrus sauce)

Lavender panna cotta with honey (a delicate Italian cream dessert infused with lavender and drizzled with honey)

Dark chocolate mousse with olive oil and Maldon salt (an airy bitter chocolate mousse elevated by fruity olive oil and crunchy sea salt flakes)

Caprese cake (almond and chocolate) with red berry coulis (a rich flourless cake of almond and chocolate, balanced with a tangy berry sauce)

Dessert Ask the Chef – Special Dietary Requests

Sea salt edamame & rich miso soup

Salmon Sashimi with avocado purée

Tuna sashimi with spicy sesame dipping sauce

Gyoza, pan seared dumplings, pork and cabbage filled dumplings

Pork katsu (crispy crumbed pork steak) with rice and katsu sauce

Grilled salmon teriyaki, fresh salmon portions grilled with sweet and sticky teriyaki sauce

Matcha & strawberry cheesecake

Green tea jelly with sweet poached lychees

Yuzu meringue tart

Sydney Rock Oysters with Finger Lime Mignonette (Fresh oysters with a citrusy native finger-lime dressing)

Smoked Trout Rillettes on Wattleseed Lavash (Creamy trout spread over crisp lavash with roasted wattleseed)

Macadamia Dukkah Ricotta with Charred Flatbread (Crunchy native nut spice mix to tear-and-dip)

Starter Ask the Chef – Special Dietary Requests

Seared Scallops with Macadamia Cream (Caramelised scallops over silky macadamia purée)

Burrata with Davidson’s Plum Vinaigrette (Creamy cheese, tomatoes and a tart native-plum dressing)

Wild Mushrooms on Toast with Native Thyme (Sautéed mushrooms over sourdough with bush herbs)

Grilled Asparagus with Mountain Pepper and Honey Macadamia Crumb (Spring asparagus, gentle heat and nutty texture)

First course Ask the Chef – Special Dietary Requests

Crispy Pork Belly with Quandong Glaze (Crackling pork finished with sweet–tart native peach)

Roasted Barramundi with Lemon Myrtle Butter and Warrigal Greens (Crisp-skin fish, aromatic butter and coastal greens)

Wood-Fired Scotch filet with Mountain Pepper Jus (Charred steak, native pepper jus and brassicas)

Free-Range Chicken with Native Thyme Pan Jus (Roast chicken, scented jus and crispy potatoes)

Main course Ask the Chef – Special Dietary Requests

Pavlova with Finger Lime Pearls and Passionfruit (Crisp meringue, native citrus pop and tropical fruit)

Lemon Myrtle Cheesecake with Macadamia Crust (Baked cheesecake scented with native lemon-myrtle)

Eucalyptus Honey Crème Brûlée (Silky custard with crackly sugar and native honey)

Chocolate and Macadamia Tart with Wattleseed Cream (Rich tart served with lightly whipped wattleseed cream)

Ask the Chef – Special Dietary Requests

Guacamole with totopos (shared plate)

Pico de gallo and corn chips (shared plate)

Aguachile with prawns and avocado

Frijoles (Mexican style beans) quesadillas served with mozzerella cheese, corriander & onion

Ceviche Criollo (Mexican style with avocado, pineapple & coconut) served with crunchy corn chips

Adobo prawns with cauliflower purée and grilled plátano, whole green prawns marinated in a rich and mild chilli sauce

Tempura fish tacos with chipotle mayonnaise & chef salad, crispy fish pieces in soft wheat tortillas

Flamed banana flan, custard like pudding topped with caramelised bananas and sugar

Key Lime Pie, zesty and creamy with a butter pie base

Churros with chocolate dipping sauce

Frittatina di Pasta (Mini pasta frittata, traditional from Naples)

Polpettine di Carne (Mini meatballs in tomato sauce)

Bruschetta with Sautéed Mushrooms and Olive Oil (Toasted sourdough topped with mushrooms sautéed in olive oil)

Mini Arancini with Black Truffle Aioli on a Bed of Arugula and Parmesan Salad (Crispy risotto balls served with truffle aioli, arugula and parmesan)

Starter Ask the Chef – Special Dietary Requests

Mushroom risotto with smoky pancetta, creamy italian rice cooked with rich porcini mushrooms and finished with crispy pancetta

Vitello Tonnato (Classic Piedmontese dish of thinly sliced veal with tuna-caper sauce)

Caprese Salad with Fresh Mozzarella, Tomato and Basil (Traditional Italian salad of fresh mozzarella, ripe tomatoes and basil)

Savory Ricotta and Spinach Tart with Toasted Pine Nuts, Basil and Parmesan (Homemade tart filled with ricotta, spinach, pine nuts, basil and parmesan cheese)

First course Ask the Chef – Special Dietary Requests

Branzino al forno, baked market fish with cherry tomatoes, garlic and herbs served with roast potatoes

Lasagna alla Bolognese with Béchamel Sauce and Gratinated Cheese (Traditional layered pasta with Bolognese ragù, creamy béchamel and melted cheese crust)

Slow-Cooked Osso Buco alla Milanese (Braised veal shank in white wine and vegetables, served Milanese-style)

Spaghetti alla Carbonara with Crispy Guanciale (Classic Roman pasta with egg, pecorino cheese and crispy guanciale)

Main course Ask the Chef – Special Dietary Requests

Classic Tiramisù (Traditional Italian dessert with coffee-soaked ladyfingers, mascarpone cream and cocoa)

Panna Cotta with Red Berry Coulis (Silky Italian cream dessert served with a fresh red berry sauce)

Sicilian Cannoli filled with Sweet Ricotta (Crispy pastry shells filled with sweet ricotta cream)

Dessert Ask the Chef – Special Dietary Requests

Roast capsicum cream , anchovies & olives bruschettas

Fugazza (Argentinian onion and cheese focaccia)

Corn Humita Croquettes with Roasted Garlic Aioli - (Crispy corn croquettes served with creamy roasted garlic aioli.)

Sourdough Toasts with Homemade Córdoba-Style Salami and Provoleta Cheese - (Rustic sourdough bread topped with artisanal salami and melted provoleta cheese.)

Starter Ask the Chef – Special Dietary Requests

Beef & Olive Empanadas, crispy oven baked pastries filled with juicy beef, olives and egg

Argentinian Tartare with Crostini, hand cut beef finely chopped and served with a tangy mustard sauce and egg yolk

Rolled Flank Steak with Vegetables and Egg, served with Herb Mayonnaise and Fresh Bread - (Traditional Argentine rolled beef flank with vegetables and egg, accompanied by herb mayo and fresh bread.)

Patagonian Trout (Ocean Trout), Tiradito with Lemon, Patagonian Spices and Yellow Chili–Roasted Garlic Emulsion, served with Sourdough Toasts (Thin-sliced Patagonian trout in citrus and spice marinade, with chili-garlic emulsion and sourdough toast.)

Pumpkin, Goat Cheese, Provoleta and Roasted Garlic Tartlets in Homemade Pastry - (Savory tartlets filled with pumpkin, goat cheese, provoleta and roasted garlic.)

First course Ask the Chef – Special Dietary Requests

Grilled chicken & chimichurri (served with grilled seasonal vegetables and Chef salad)

Matambre de la pizza (grilled beef steak with tomato salsa and cheese)

Braised Pork Collar in Dark Beer with Sweet Potato Purée. - ( Slow-braised pork in dark beer sauce, paired with creamy sweet potato purée.)

Corn Humita Ravioli with Brown Butter and Sage Sauce. ( Homemade ravioli filled with sweet corn, served in a nutty butter and sage sauce.)

Grilled & Smoked Porterhouse with Rustic Mashed Potatoes and Classic Chimichurri.- (Tender porterhouse steak with rustic mashed potatoes and traditional chimichurri.)

Main course Ask the Chef – Special Dietary Requests

Homemade Flan with Dulce de Leche, Syrup-Soaked Strawberries and Chantilly Cream (Classic custard flan topped with dulce de leche, strawberries in syrup and whipped cream)

Gourmet Chocotorta in a Glass with Chocolate Crumble (Layered Argentine chocolate cake with cream cheese filling, served in a glass with chocolate crumble)

Dulce de Leche–Filled Churros with Hot Chocolate (Crispy churros filled with dulce de leche, served with warm chocolate sauce)

Ask the Chef – Special Dietary Requests