Appetisers
Chargrilled octopus with lemon & oregano
Trio of sea elephant river oysters
Ox tongue with sauce gribiche
Double baked blue cheese souffle
Main Courses
Wallaby marinated in honey & rosemary with chargrilled vegetables
Aged porterhouse steak with endevour blue cheese sauce
Atlantic salmon with yoghurt & lemon myrtle sauce
Chicken breast stuffed with cloth wrapped chedder
Gummy shark with soy & ginger dipping sauce
Rendang curry of King Island beef with roti bread
Desserts
Trio of sorbets in ginger snap basket
Strawberry mousse cake