Entrée
- Classic French onion soup with herb baguette crouton
- Char-grilled king prawn with a warm rocket and red onion salad
- Smoked salmon, asparagus and avocado on lemon, prawn and chunky potato salad
- Kingfish and prosciutto skewers with sautéed leek, drizzled with caper oil
- Atlantic salmon fillets with bok choy, egg noodles and sticky lime and ginger glaze
- Lamb fillet skewers with minted yoghurt dressing on roma tomato, rocket and caper salad
- Blue-eyed cod fillets with marinated tomato and spring onion salsa
- Baby calamari stuffed with potato and black mustard curry on squid ink noodles with saffron sauce
- Crab-filled ravioli with tomato and seafood bisque
- BBQ pork fillet with sautéed leek and fig jam
- Roast tomato, bacon, fennel and leek tart
- Chicken satay skewers on snowpea, carrot, cucumber and radish salad
- Fettucini riggate with a veal raggout and rich Napolitano sauce
- Char-grilled vegetable brushchetta with artichoke purée
