Soup of the Day, served with Bruschetta

Chicken and Mixed Mushroom Risotto served with Lime Scented Olive Oil

Rare Peppererd Roast Beef, Mesclun and Vietnamese Mint Salad with Basil and Olive Oil Dressing

Grilled Smoked Mozarella with Asparagus and Red Permento Salad and Pesto Drizzle, Spanish Onion and Red Current Marmalade

Tempura Battered Prawns with Avocado and Coriander Relish and Fine Herbs

Japanese Sea Scallops seared in Chilli and Garlic Butter with Cucumber, Salmon Pearls and Double Cream

Lemon and Garlic Marinated Baby Octopus and Gennel Salad on Eggplant Puree with Paprika and Olive Oil

Half-dozen Natural Oysters

Dozen Natural Oysters

Half-dozen Oysters Kilpatrick

Dozen Oyszters Kilpatrick

Grain Fed Beef Scotch Fillet Steak with Chunky Potato Batons and Marinated Mushrooms

Pan Fried Barramundi Fillet on Wasabi Creamed Potato, Pickled Ginger and Fine Herbs with Caper and Lemon Butter Sauce

Seared Atlantic Salmon on White Wine and Mushroom Risotto with wilted Baby Spinach, Pine Nuts and Tomato Salsa

Pumpkin Totellini, Semi Dried Tomato and Boconcini in Pesto Cream Sauce with Olive Tepanade

Lamb Loin wrapped in Proscuitto and filled with Figs and Boconcini Cheese served on Semi Dried Tomato Cous Cous and Balsamic Reduction

Pork Cutlet served on Creamy Chive Polenta and Bacon Wrapped Brean Beans with three pepper sauce

Beef Tenderloin with Minted Potatoes served with seared Prawns and Scallop Medley

Pan Fried Chicken Breast with Tomato, Cheese and Proscuitto Tartlet on Asparagus and Bell Peppers with Tangy Asian Sauce.

Rose Petal Pana Cotta mixed Berry Compote

Brandy Snap Basket of Mango Gelato and Four Fruits

Baileys and Flake Sabayon with Songe Finger Biscuit

Chcoolate Mousse Terrine with Mango Coulis

Butterscotch Pudding with White Chocolate Sauce

Chocolate Creme Brulee Baked Cheese Cake with vanilla bean ice cream and Caramel Fudge Sauce