Entrees
Cured Southern Bluefin tuna with celeriac remoulade, granny Smith apple and elderflower granite
Pressed game bird terrine with lyonnaise onion, foie gras and salsify
'Blackmore' Wagyu beef pithivier with roasted root vegetables

Main Courses
Suzuki Mulloway with pumpkin puree, roasted onions and sauté cuttlefish
Meunière of silver dory with celeriac, fresh truffles and flowering winter tarragon
Rare roasted Hahndorf venison with savoy cabbage purée, braised chestnuts and nasturtium leaves

Desserts
Emaux of summer berries, lemon curd and Tonka bean ice-cream
Slow cooked quinces in sweet wine with white chocolate parfait and honey cream
Poached pears with burnt butter ice-cream and hazelnut soup