peking duck pancake with spring onion, cucumber and hoisin sauce

sautéed wild mushroom and fresh herbed ricotta in a crisp cone (v)

lime marinated tuna logs with wasabi mayonnaise and shizu cress

assorted boutique bread rolls with butter

chilled pacific oysters with cucumber lime and mirin [2 per person]

ocean cooked king prawns with dill aioli [3 per person]

fresh mesclun, pear, caramelised walnuts and goats cheese salad with balsamic dressing

roasted root vegetable salad with roasted garlic and rosemary [no beetroot] crisp baby cos salad, shaved parmesan and anchovy dressing

grilled salmon fillet on rustic crushed kipfler potatoes and chive and horseradish mash with salsa verde

pan fried chicken saltimbocca with watercress and crisp lardons slow roast lamb shoulder with caramelised shallots and button mushrooms

seasonal fresh fruit platter devils chocolate mud cake with double cream

crab salad with cucumber, chilli, tomato salsa in a rice paper wrap

rare roast beef and yorkshire pudding, horseradish cream and chives

asparagus and persian fetta cheese flan

assorted boutique bread rolls with butter

ocean cooked king prawns with dill aioli [3 per person] fresh pacific oysters with shallot dressing and black sesame dressing [2 per person]

smoked tasmanian salmon with fine eshallots, chives, lemon and baby capers

vine ripened tomato, bocconcini and fresh basil salad with reduced balsamic

orecchiette pasta salad with artichoke, wilted baby spinach and lemon caper vinaigrette

kipfler potato salad with crisp watercress and light mustard dressing

seared south coast blue eye cod with crisp thai salad pan seared chicken breast with puy lentils, chorizo and capsicum ragout

slow baked lamb racks with grilled portabella mushroom and rosemary jus

baked lemon cheese cake with cinnamon berry compote

individual pavlovas with fresh chantilly cream and berries