Entrees
Warm salad of poached South Australian Queen scallops with braised pork belly, hazelnuts and baby mizuna
Chilli and basil cured blue fin tuna with smoked eel and a ‘Joseph’ olive oil sorbet

Main Courses
Herb crusted barramundi with confit fennel, borlotti beans and a rock cod bouillabaisse
Rare roasted hahndorf venison with baby beetroot, buttered green beans and a juniper jus
Roasted Riverina beef fillet with braised oxtail, celeriac and baby turnips

Desserts
Poached quince and apple tart, caramel ice-cream and a cold calvados sabayon
Honey and walnut parfait with white chocolate ice-cream and caramelized pomelo
Confit and poached pears with candied chestnuts and muscat ice-cream