17th -  29th January 2018

Amuse Bouche

 

Tuna Carpaccio “A la Niçoise” 


Pistachio and Goat Cheese Tortellini

on Sage Infused Cream Emulsion 


Grilled Australian Beef Tenderloin

served with Sautéed Potatoes,

Red Cabbage Relish and Morel Sauce 


Apricot Toffee Tart with Basil Ice Cream