• Baked risotto and fetta cake served with olive tapenade and samfaina
• Marinated tiger prawn cutlets served on shredded lettuce with tomato salsa and alioli
• Roasted pumpkin, cumin and honey soup with sour cream
• Ricotta gnocchi tossed with Smokey chorizo, tomato Napoli and parmesan cheese
• Simple Caesar salad with egg dressing, grilled bacon, croutons and parmesan

Mains

• Char grilled eye fillet of beef served on cauliflower mash and sherry jus
• Chicken wrapped in jamon Serrano with olive butter, asparagus and potato gratin
• Pan-fried duck breast with game sausage, potato galette and bitter cocoa glaze
• Roasted lamb rump served on pumpkin and chickpeas with chimichurri and labna
• Market fish served on cucumber mash with fragrant herb salad and beurre de epice

Dessert

• Churros with chocolate fudge and vanilla bean ice-cream
• Toasted lemon meringue slice with seasonal berries
• Steamed sticky date pudding with whipped cream and toffee sauce
• Passion fruit panacotta served with orange syrup cake
• Chocolate truffle mousse and almond sponge served with vanilla anglaise