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Starter
| Citrus cured Hiramasa kingfish, orange & roasted
beetroot salad |
| Sautéed mix mushroom, baby romaine & butter
lettuce salad |
| Summer truffle & asparagus salad |
| Lobster mousse, pumpkin & seaweed puree |
| Scallop carpaccio with truffle vinaigrette |
| Australian snow crab wrapped in brick pastry |
Seafood
and Meat
| Honey & soy glazed cod with wasabi mayonnaise |
| Étuvé of estuary groupa |
| Lobster tossed with spicy tagliatelle |
| Roasted chicken breast, sautéed mushroom & herb sauce |
| Double cooked crispy duck, balsamic & tamarind glazed |
| Roasted lamb shortloin with mashed potato & beans |
| Tomato & olive braised lamb shank, roasted capsicum |
| Beef fillet with herbs butter & madeira sauce |
| Wagyu beef cheeck with Sarawak pepper, shallot red wine sauce |
Dessert
| Dates & pecan nut pudding served with vanilla
ice cream |
| Lime & ginger crème brûlée
with mix berries |
| Poached peach served with sauternes jelly
& vanilla ice cream |
| Warmed chocolate cake served with vanilla
ice cream |
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| (please allow 20 minutes for preparation) |
| Fresh mango with champagne sabayon |
| Baked banana & cheese wrapped in filo pastry |
| Warmed almond custard with chocolate sorbet |
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View a close-up image of our selected dishes |
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Dine
