Scallops bound with shaved prosciutto
flamed in Scotch whisky and pink peppercorns, finished with cream and fine herbs

Fresh ricotta, chard and basil rotolo
with a brown almond butter and seared cherry tomatoes

Smoked venison carpaccio
marinated in bush spices with roasted beetroot and petite salad and pomegranate dressing

 Baby vegetable tempura
with mango chutney, daikon coleslaw and a sweet and sour glaze

 Duck pithivier
slices of duck breast and enoki mushrooms baked in a puff pastry case, served on creamed leek and poached muscatels

Individual tomato and asparagus terrine
set in vine-ripened tomato aspic, with cracked farro, herbs, pebre salsa and ciabatta croutons

Garlic roasted rack of lamb
 with potato and mushroom terrine, confit of carrots and salsa verde

Layered vegetable and filo tart
roasted pumpkin, grilled zucchini, potato slices, red pepper baked with  red onion jam  a salad of chickpeas tossed in a tomato, honey and garlic dressing

Aged yearling beef fillet
served with braised baby green lentils and a salad of semi-dried tomato, avocado and Mt Zero olives, finished with Warrenmang Shiraz jus

Herb basted Tuki trout fillets
braised in roma tomato concassées with smoked eel, lemon scented potato gnocchi and a shaved fennel salad

Panfried wild boar loin
breaded with fresh herb crumbs, served over braised baby spinach and potatoes with a quince sauce

Crisp polenta grilled with soft goats cheese
served on mild chilli and eggplant relish with sautéed green vegetables and baby caper salsa

Soft meringue with sautéed strawberries
on a Warrenmang Estate Shiraz syrup

Steamed berry sponge pudding
with vanilla custard and berry sauce

A celebration of chocolate
a selection of Jaffa mousse, rich mud cake, bittersweet marquise and a petit hot chocolate with Frangelico

Baked Meyer lemon tart with King Island cream
with a spicy citrus syrup