Chef Simon Lewis

Rare seared beef sliders, watercress and caramelised onion jam

Charcuterie, cured Europe meats and cheese with pickles, olives, dips, crackers and crusty bread

Salmon sashimi with wasabi and pink pickled ginger

Kingfish Kokoda, coconut and lime

Yorkshire puddings filled with beef sirloin, caramelised red onions, whole grain mustard sour cream

Market fish, fish cakes, citrus infused fennel, confit vine tomatoes and tartare sauce

Chilled fish, seared sesame tuna sashimi, Alaska king crab, gin cured salmon, banana prawns and oysters with sauces and condiments

Roast pork belly, Yorkshire pudding, glazed baby carrots, Brussel sprouts, spring onion mash roasted baby potatoes, apple sauce and whole grain mustard gravy

Dark chocolate and mulled wine delice wild berry compote

Banoffee pie

Apple tartlets with spiced chantilly cream

White chocolate and raspberry cheese cake

Kilpatric oyster grilled with bacon, white wine and Worcestershire sauce

Baked Brie and cranberry tartlet with pickles

Ox tongue croquet, pickles and horse radish sour cream

Roast pumpkin and whole grain mustard soup with herb infused ciabatta

Chicken liver and cognac parfait with wild berry compote and toasted brioche

Salmon, prawn and smoked kahawai fish cake with tartare sauce, citrus infused fennel and confit vine tomatoes

Garlic mushrooms in white wine and herb cream sauce on toasted ciabatta and wild rocket

Beef bourguignon, fondant potato, glazed baby carrots

Seared market fish, crayfish bisque, pickled courgettes and steamed sea shells

Butternut squash risotto, sage, toasted pumpkin seeds and goats cheese

Roasted chicken breast with crispy skin with a winter succotash, spring onion mash and roasted garlic jus

Sticky toffee pudding with cognac cream and hot caramel

Stone fruit brûlée with spiced shortbread biscuit

Dark chocolate and mulled wine delice with chantilly cream

Smoked salmon blini, citrus creme friache and dill

Braised beef cheek slider, with caramelised red onion jam and horseradish

Baked Camembert garlic, apricot compote, with cruduties

Provençal mussels with warm crusty home baked bread

Ham hock and leek terrine, whole grain mustard, pickles and toasted ciabatta

Panko breaded monkfish with miso & lime yogurt, spiced tomato chutney

Smoked kahawai rillette, capers, shallots, dill and toasted baguette

Wild mushroom and herb risotto, pecorino cheese and truffle oil

Lamb Henry with spring onion mash, roasted seasonal baby veg and a red wine and rosemary jus

Pan seared market fish, Israeli cous cous, confit vine tomatoes, roasted red pepper couli and steamed sea shells

Duck breast hasselback potato, honey glazed bok choi, braised spiced red cabbage, red wine and cherry jus

Prawn and chorizo paella with chic peas, capsicum, green beans and steamed green lip mussels

Spiced pear creme brûlée, short bread biscuit

Banoffee cheese cake with dark chocolate and caramelised banana

Chocolate fondant, raspberry couli and vanilla bean ice crea