Starters

Sweet pea gnocchi, truffle pork and fennel sauce, parmesan (gf)

Roast pumpkin and ricotta filled zucchini blossoms, warm truffle honey (gf)

Apple balsamic roast beetroot, black sesame, feta, walnuts (vegan option/gf/dfo)

Deep fried king prawns, papaya dipping sauce (df)

Mains

Jervis Bay snapper fillet, lemon burnt butter, tomato, fennel, sea blite (gf/dfo)

Heirloom cauliflower, corn custard, smoked almonds, jalapeno’s (vegan/df/gf)

Harissa chicken supreme, purple figs, coconut labneh, cilantro oil, sumac (gf/df)

Southern Highlands eye fillet, smoked confit kipflers, rosemary butter, burgundy jus (gf/dfo)

Desserts

Trio gelato, coconut, passionfruit, raspberry, black sesame snap (gf)

White chocolate brownie, red currants, coconut gelato, miso caramel, mint sherbert

Whiskey caramelised apple tart, saffron ice cream

Comte cheese, blue cheese, apple compote, walnut and raisin crostini (gfo)