STARTER

Frozen Grapes.
Small Miso Soup, Green Onion, and Roasted Sesame Seeds.

FIRST COURSE
Choose 1 dish

• French Goat Cheese Parfait, Semi-Dried Apricots, Green Asparagus, Pecan Nuts and Baby Lollo Rosso Salad, Lightly Drizzled with Blood Orange Vinaigrette.
• Prawn, Watermelon, Heirloom Tomatoes, Salad, Fresh Basil and Organic Crispy Greens.
• Fresh Tuna Sashimi, Burrata, Saffron Aioli, Avocado, Chickpea Cracker.                                                                                                                                                                                                            MAIN COURSE
  Choose 1 dish                                                               
• Organic Green Hay-Wrapped Lamb Nugget (Hip), Roasted on an Herb Bed with Nutmeg Butter Sweet Potato Mash and Port Wine Shallots.
• Poached Chicken Breast, Shiitake Mushroom Foam, Potato Purée, Demi-Glace.
• Apricot-Stuffed, Bacon-Wrapped Pork Tenderloin, Green Beans in Shallot Butter and Marinated Beluga Lentils.                                                                                                                                                              DESSERT
  Choose 1 dish                                               
• Iced Rosemary Parfait, Tomato Trio and Roasted Pine Nuts in White Wine Caramel Sauce.
• White Chocolate Toffee Brownie, Vanilla Ice Cream, Braised Agave Peaches.