Confit Pork Belly with Celeriac Remoulade Kale and Apple Caramel

Pan Seared Duck Breast with Artichoke Shittake Mushrooms and Walnut Jus

Cured Salmon with Pomegranate Beetroot Yoghurt and Rye Croutons

Goats Cheese Tortellini with Prawns and Raisins

Chocolate Bruelee

Lamb Rump with a Capsicum Almond Pesto and Watercress

Cheese Board with Assorted Garnishes and Housemade Lavosh

Charred Bread with Beef Fat Herb Butter and Confit Garlic

Beer Battered Chips with Garlic Aioli

Crumbed Chicken Breast Schnitzel with Garden Salad & Beer Battered Chips