Crumbed Camembert with Burnt Fig Jam

Dukkah with Eden Valley Olive Oil, Caramelised Balsamic, Char grilled Chorizo and Warm Turkish Bread

Sizzling Garlic Prawns



Slow braised Lamb Shoulder with Red Wine and Rosemary Jus

Tender Pork Scotch Fillet with Brandy Peppercorn Cream Sauce

Warm Bean Salad with toasted Pine Nuts and Lemon, Garlic Vinaigrette

Caesar Salad with Crispy Prosciutto

Herb Roasted Seasonal Vegetables



Poached Pears in Cinzano

Filo Nest with Vanilla Bean Gelato, Fresh Berries and Raspberry Coulis