Lobster and Goose liver ‘sandwich’ Organic greens, Sauternes and vanilla foam and blood orange dressing Double boiled cordicep soup Lean pork and Chinese herbs Duo of Sun flower chicken Jasmine tea, green onion and balsamic reduction Braised supreme abalone in premium sauce Spotted garoupa in Chinese spiced salt Roasted Wagyu beef rib #11 Potato mousseline, Cepes mushrooms, green asparagus and white truffle Candid rice pudding with salted caramel crisps, vanilla scented orange, caramel nougat ice cream – Tiramisu
Oscietra caviar tasting on Ice carving Potato espuma, scallop tartar in champagne espilete vinaigrette Basil blinis marinated Tasmanian salmon, Orange sauce Cream of lobster in coconut, scallop and sea bass ceviche Steamed red spotted grouper, soya bean crumbs, young spinach and aged balsamic Tortellini of braised duck leg and goose liver, truffle and Tasmanian pepper Pan roasted - rack of Australian lamb Passion fruit sorbet Eggplant caviar with bell pepper, pancetta potato confit, garlic lemon jus Valrhona chocolate cake, ice wine poached pear Bitter caramel sauce, vanilla ice cream Petits- Fours