TO START
Melted Tasmanian Salmon with Shredded Radish, Watercress, Lime Oil-Anchovy Dressing and Poppy Seed Tuile

IN BETWEEN
Pappardelle with Braised Duck Meat, Fennel and Porcini Mushrooms Cream

SEA DELIGHT
Pan-Seared Black Cod Steak with Slow Roasted Tomato, Clams, Scallops and Mussels with Saffron Potatoes, Vanilla Broth

SWEET TEMPATION
Orange and Lemon Tart with Cardamom Cream, Blueberry Confit