Entrees-
*San Danielle Prosciutto, melon fan, mesclun and micro herbs.
*Wagyu Bresaola, azzuri burrata, baby tomato medley, balsamic reduction and micro basil.
Mains-
*Eye fillet, three peppercorn xo gravy, escarole, truffle potato.
*Barramundi fillet butter and herb pan seared, grenobloise, warm honey baked dutch carrots, semi dried baby roma and parsnip puree.
Dessert-
*White chocolate and raspberry tart with macadamias
*Sticky date pudding with butterscotch sauce and icecream
Allergies/dietary requirements:
Entree- Fire roasted carrots with gazpacho jelly, seedless olives and peach glaze.
Main- Cauliflower steak with green pea puree, topped with confit shallots and romanesco sauce.