Wild mushroom and porcini (V&G available)

Tomato bisque with pistou, mascarpone and sour dough crisp (V&G available)

Roast pumkin and satay (V)

Potato and leek soup with truffle oil (V&G)

Tasmanian smoked salmon, Keta caviar, avocado and vanilla salt (G)

*Exmouth prawns, avocado and creamy cocktail sauce (G)

Cured and braised beef, green pea dressing and carrot julienne (G)

Greek style salad with capsicum coulis and shaved feta (V&G)

Salad caprese, bocconcini, Roma tomatoes and pesto (V&G)

*Saffron scented schicken, chorizo and roasted Spanish vegetables (G)

*Rib beef medallions with horseradish potato mash and fresh tomato olive salsa

Rib beef medallions on baked pumpkin with French beans and red wine jus (G)

Saffron glazed chicken breast with potato and onion roesti and cepe cream

*Chicken escalope with a Parmesan and herb crust on spinach and ricotta rotolo

Slow roasted lamb shank, creamy mash potato, caponata and green beans (G)

Roasted Tasmanian salmon with parsley potatoes and saffron dill sauce (G)

Catch of the day with chermoula, Mediterranean vegetables and tomato chilli sauce (G)

Macadamia cheesecake with rich chocolate sauce and sugar chards (V)

Orange and passion fruit jelly on sable biscuit and mango sorbet (V&G available)

*Baked Swiss chocolate and raspberry tart with vanilla cream and berry coulis (V)

Traditional bread and butter pudding with vanilla bean ice cream and Anglaise sauce (V)

Apple and rhubarb crumble with vanilla cream and raspberry sorbet (V)

Seasonal fruit plate with natural honey yoghurt (V&G)

Share platter of Australian cheese with poached apricots and crisp breads (V&G available)