Tomato tarte tatin w caramelised onion and native thyme
Truffled Jerusalem artichoke veloute
North coast yellowfin tuna niçoise on olive wafer w dill
Beetroot cured yellow tail kingfish potato ribbon, horseradish crème
Thirlmere quail ballotine w thyme emulsion, px sherry jelly and brioche toast
Barossa chicken, leek and mushroom pithivier
Tartlet of pearl onion w duck liver mousse, crackling and candied orange
Black angus beef tartare, mustard paper and poached quails egg
Handheld dining Canapes
Tamari roasted pumpkin, sunflower and horseradish
Fraser Island spanner crab, potato gaufrette, roasted macadamia milk, avruga caviar, pepper leaf
Crisp pressed duck, celeriac puree, brussel sprout petals
Pan fried potato gnocchi and Bangalow sweet pork rillette w apple and rosemary jus
Frenched lamb cutlets w broad bean gremolata
Grasslands beef fillet, sweetbreads w paris mash, onion soubise, red wine and oxtail jus
Dessert canapes
Valhrona dark chocolate mousse dome, espresso caramel, raspberry dust
Petit citrus and lychee gel gateaux