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ALL ‘ARRIVO
Sonoma Bread, Alto Olive Oil & Olsson’s Sea Salt

ANTIPASTI
Yellowfin Tuna Crudo, Caper Berry & Wasabi
Calamari Saint Andrea, Aioli & Lemon
Maltagliati, Scarlett Prawn Crudo, Orange & Fennel
Burraduc Buffalo Mozzarella, Sugar Snap Peas & Marigold Vinegar

SECONDI
Westholme Wagyu Sirloin, Cooked over Olive Wood with Confit Garlic, Rosemary, Bay & Garum Vinaigrette
Charcoal Roasted Chris Bolton Reef Fish, Muscat Butter & Lemon Leaf

CONTORNI
Heritage Cucumber, Avocado, Seaweed & Radish Salad
Roasted Asparagus, Fermented Chilli & Buffalo Feta
Moonacre’s Organic Leaf Salad & Sharp Lemon Dressing

DOLCE
Amarena Cherry, Fior Di Latte Gelato & Whittaker’s Chocolate