Cheese and jamon croquette with chipolte mayo

Szechuan crusted quail with grilled lime (GF)

Chicken liver parfait with toasted brioche, rocket and pickled cherries

Slow braised beef cheek and pecorino arancini with aioli

Porcini mushroom rubbed lamb fillet with broad bean puree and aged balsamic (GF)

Szechuan pork belly with shallot and ginger sauce (GF)

Beef tartare on toasted rounds

Fillet mignon with béarnaise sauce

Tapioca cracker with ocean trout tartare and pickled baby onions (GF)

Market best oysters with plum vinegar and bacon dust (GF)

Tostada with crab and water chestnut

Avocado and chive tart with trout and salmon roe

Tempura prawns with aromatic dipping sauce

Smoked kingfish and cream fraiche tarts with red sorrel and salmon roe

Crisp battered zucchini flowers with soy and mirin dipping sauce

Confit tomato, onion and olive tapenade tart with parmesan flakes

Potato rosti with beetroot, goats curd and crispy kale (GF)

Blue cheese tart with waldorf salad


(Served on ceramic spoon)

Crab tortellini with tomato and saffron buerre blanc

Scallop and prawn wonton with black vinegar dressing

Beef massaman tortellini with sweet chilli sauce

Crumbed haloumi with beetroot relish (GF)

Chicken dumplings with chilli oil


Herb crusted tuna with tuna mayonnaise and crispy capers (GF)

Seared salmon, wasabi avocado, pickled ginger and nori dust (GF)

Pancetta wrapped scallops with pea puree, feta and sauce vierge (GF)

Braised beef short rib spaghetti with confit tomato and gremolata

Buffalo burrata with braised autumn vegetables, confit grape tomatoes, green olives and crisp rye bread

Jamon iberico, roasted peppers, tomato and garden rocket with white gazpacho dressing

Thai pork belly salad with crispy eshallots and toasted coconut and thai caramel dressing (GF)


Roasted beef fillet, pumpkin puree, porcini tortellini and bone marrow sauce

Roast rump of lamb with green olives, lentils, tomato and basil butter (GF)

Braised wagyu beef brisket with celeriac puree with baby vegetables (GF)

Italian porchetta with fennel, rosemary and apple compote (GF)

Steamed mahi mahi fillet with caponata and basil oil (GF)

Coriander spiced blue eyed cod, smoked eggplant puree and olive, caper and white anchovy salad (GF)

Steamed jewfish with chive, potato and mussel chowder (GF)

Confit duck leg, carrot puree and autumn vegetables (GF)

Side dishes

Baby cos, avocado, speck and parmesan salad with roasted macadamias (GF)

Roasted chat potatoes with rosemary salt

Snow peas with currant and hazelnut dressing

Market best greens with almonds, lemon and brioche crumbs

Braised peas with bacon and roasted eshallots

Accompanied with artisan bread and beurre D’Isignty


Pear tart with hazelnut ice cream

Vanilla panna cotta with aromatic rum banana and coffee sorbet

Prune chocolate and sherry custard tart, spiced mascarpone and caramel ice cream

Mille feuille of berries, honeycomb and pistachios

Valrhona chocolate mousse with caramel, candied hazelnuts and fresh fruit

Or Dessert Canapes

Petit chocolate eclairs

Lime curd tart with pomegranate

Baked chocolate puddings with passionfruit curd


Buttermilk bavarois with poached pears and prunes (GF)

Vanilla bean ice cream with candied almonds and orange syrup (GF)