Twice baked goats cheese soufflé, petite salad with a balsamic glaze (V).

Local king prawns with Thai herb and golden shallot salad (GF).

Pork and sage terrine, apple chutney, toasted baguette.

Duck liver pate, prune paste, hand churned butter, crusty bread.

Ceviche of yellowtail kingfish, cress and croutons.

Veal carpaccio, fresh figs, frosted blue cheese, jamon scented oil (GF).

Chicken consomme with tarragon dumplings (GF).

Roasted red capsicum and goats cheese tart (V).

Bruschetta of roma tomatoes, basil and shaved parmesan (V).

Tuna tartar, quail egg, chervil oil, dashi paste.