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entrees 


Sashimi of Tasmanian Salmon
with poached scallop & snowpeas ravioli, cress salad, tofu wasabi dressing

Sydney Rock Oysters 
served with lemon dressing & shallot dressing 

Warm Duck Salad
tossed with mango, shallots, bean sprouts, ginger, coriander

Rare Yellowfin Tuna Fillet 
capers, artichokes, parsley, charred lemon

Ravioli of Spring Chicken 
with wok flashed greens & black bean jus 


soups


Ginger Scented Duck Broth 
with scallop & snowpea ravioli 

Idaho Potato & Ocean Trout Soup 
with Salmon Caviar & Chives



breads 

baby corn, bok choy, lup chong ( duck liver sausage ) 
pickled ginger, sake & wasabi 
lemon grass, wakame & caramelized onions 
chinese sausage with bok choy & vietnamese mint 
garlic, rosemary & fetta 
rocket, pesto & parmesan 
semi dried tomato & basil 
pepperoni with artichoke & olive 
ginger, shallot, coriander & Szechwan peppers 
infused japanese tea with honey apricot
damper/bread rolls 


mains 


Ginger Braised Duck Confit 
shitake mushroom rissoto, duck jus

Gin Gin Beef Tenderloin 
tenderloin on shallot mash, tomato chuntey, white pepper sauce

Snowfish Fillets 
on green tea noodles, scallops & pineapple salsa

Panfried Tasmanian Salmon Fillet 
on scallop fried nori rolls, fresh tomato salsa, mizuna

Ameila Park Lamb Double Loin 
rocket on smoked tomato ratatouille & peach salsa

Kumera Rissoto 
with corn, asparagus, roasted peppers, charred onions & sage


dessert

Raspberry & Blueberry consommé
with lemon mascapone & champagne sorbet

Warm caramelised mango & blackberry tart 
with mango icecream 

Apple & Coconut Mille Feuilles 
with star anise & cinnamon sauce

Rich Chocolate Cake 
wattleseed anglaise, mascapone cheese, oven dried bananas

Jindi Brie
with poppyseed lavosh & Australian honeycomb