ON ARRIVAL
PINK SPRITZ Cocktail
MARINATED AUSTRALIAN OLIVES (GF/DF/V)
HOUSE-MADE FOCACCIA (DF/V)

ENTRÉE
WILD FOREST MUSHROOM AND PEA ARANCINI, truffle aioli (V)
TASMANIAN SALMON TARTARE, avocado, baby caper salsa, tempura nori, green goddess sauce (GF/DF)
MOROCCAN LAMB BACKSTRAP, ras el hanout spices, brussel sprout, broccolini, yoghurt sauce (GF)

MAIN COARSE
CRISPY PORK BELLY, celeriac and pumpkin puree, caramelized baby carrot and pear, watermelon radish, red wine jus (GF/DF)
OVEN BAKED LAYERED EGGPLANT, chilli rice, heirloom tomato, spinach, shiitake mushroom, fior di latte, crispy lotus root (V/GF)
POSTURE FED SCOTCH FILLET TATAKI SALAD, mesclun, onion, tomato, namjim dressing (DF)

DESSERT
MACADAMIA CHOCOLATE BROWNIE PLATTER, dark chocolate sauce, vanilla ice cream, macarons