Chef Stefan Smith

Smoked kahawai croquette, waldorf salad, herbed mayonaise

Te ika mata

Market fish, crayfish, kumara, spinach, nasturtium

Pork belly, smoked eel hash, smoked eel broth

Brisket broth, doughbois, watercress, marrow

Pavlova, vanilla marscapone, summer fruit, mint

Tender fried squid on a rocket, feta, and green pea salad, served with aioli and lemon

Malenzana parmigiana, burrata, chilli oil

Lamb kofta on tabbouleh, labneh, pomegranate molasses

Lemon and oregano marinated chicken, babaganoush, fire roasted capsicum, olives, tzatziki

Grilled salmon on skordalia with white beans and chorizo, slow roasted tomatos

Asparagus and green pea risotto with lemon and thyme macarpone

Reverse seared steak, patatas bravas, salsa verde

Tiramisu

Citrus creme brulee, rosemary smoke, sable

Eggplant parmigiana with burrata and chilli infused oil

Asparagus and green pea risotto with lemon mascarpone

Venetian duck ragu with hand made pappardelle and parmigiano reggiano

Market fish on panzanella salad with salsa verde

Veal saltimbocca, confit tomatoes, seasonal greens in garlic

Tiramisu

Rose gel with berries and cherries, meringue and basil

Salmon mi cuit, creme fraiche, crispy skin, sea greens, fennel

Duck liver parfait, brioche toasts, guava gel, cornichons

Beef cheeks bourguignon, bacon, poached egg, hache, seasonal greens

Duck confit, doris plum, puy lentils and sauteed savoy, beetroot gratin, smoked salt

Banana tarte tartin, creme chantilly, beer ice cream, butterscotch

Grapefruit creme brulee, rosemary, pinenut sable