• Calamari Cakes with pickled papaya and carrot salad
• Duck Spring Rolls with duo of dipping sauces
• Seafood ravioli with mushroom relish
• Three cheese Zucchini Souffle
• Sweet Potato Gnocchi with sage and burnt butter sauce
• Vitello Tonnato
• Five-spiced Quail with chef's salad

• Banana-leaf baked Dory fillet with seafood farce
• Grilled polenta cakes with braised vegetables
• Herb-crusted Rack of Lamb with corn and mint salsa
• Haloumi stuffed chicken breast, wrapped in proscuitto
• Scotch Fillet with Bearnaise Sauce
• Veal with Macadamia, pistachio and walnut cream sauce
• Grilled King Tiger Prawns Al Limone

All mains, except pastas are served with seasonal vegetables

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