STARTER
Pan Fried Foie Gras
with Spiced Glazed, Ahi Tuna Carpaccio
, Gingered Sushi Rice, and Seaweed Grissini

Soft Shell Crab
Tempura Black Ink Linguini, Cherry Tomatoes and Crab Reduction

Tasmanian Salmon Tartar
Onions and Capsicum Seasoned in Lime Juice
and Served on a Bed of Lettuce

MAIN COURSE
Grilled Australian Beef Tenderloin
Sautéed Baby Beans and Mushroom.
Crispy Baby Potatoes and Mustard – Shiro Miso Sauce

Duck Legs Confit ‘A l'orientale'
Potato Roesti Served with Mix Green Leaves
and Mango – Coriander Chutney

Pan Seared Snapper Fillet
Polenta and Sautéed Mushrooms , Nut – Brown
Butter Hollandaise Sauce, Jerez Vinegar Jelly