Gold Plated Dining 2 Course (E/M)

Charred octopus with chickpea puree; tender, charred octopus served over a smooth chickpea puree, garnished with a parsley and lemon vinaigrette

Beetroot carpaccio with goat cheese mousse, thinly sliced beetroot with a light goat cheese mousse, drizzled with pistachio pesto

Wild mushroom and thyme tartlet, savoury tartlets filled with a creamy wild mushroom and thyme mix, topped with fresh grated Parmesan

Kingfish sashimi with finger lime caviar, delicate slices of Kingfish sashimi, accented with pops of finger lime caviar and a drizzle of yuzu soy dressing

Prawn and avocado cocktail with Bush tomato sauce, A modern twist on the classic prawn cocktail, featuring succulent prawns, ripe avocados, and a spicy Bush tomato sauce

Duck breast with Davidson plum sauce, thinly sliced pink duck breast served with a sweet and sour Davidson plum sauce and a scattering of native Bush nuts

Truffle Burrata with Heirloom tomatoes, creamy truffle-infused Burrata cheese served with a selection of Heirloom tomatoes, basil oil, and aged balsamic reduction

Pear and Roquefort cheese tart with walnut pesto, A savoury tart filled with pear and Roquefort cheese, topped with a drizzle of walnut pesto

Chilled pea & mint soup with crab salad, A refreshing chilled soup, served with a light crab salad in the centre, garnished with mint oil

Crispy pork belly bites with apple puree, bite sized pieces of crispy pork belly served with a smooth apple puree and cider reduction

Artichoke and goat cheese flan with micro herb salad, a creamy artichoke and goat cheese fla, served with a fresh micro herb salad and citrus vinaigerette

Chicken liver parfait with onion jam, smooth chicken liver parfait served with a sweet onion jam and toasted brioche slices

Seared Kingfish with fennel salad, Kingfish steaks served with a crisp fennel and orange salad, drizzled with a dill vinaigrette

Grilled salmon with citrus Salsa Verde, grilled salmon fillet with a crispy skin, refreshing citrus salsa verde, roasted cherry tomatoes

Pan seared Barramundi, lemon Beurre Blanc, Barramundi fillet, served with lemon Beurre Blanc, asparagus and a potato rosti

Roasted vegetable tart with Goat cheese, tart filled with roasted seasonal vegetables and goat cheese, on a flaky pastry base, served with a balsamic reduction

Grilled Swordfish and mango salsa, grilled swordfish steak with a vibrant mango salsa, coconut rice and steamed greens

Roasted beetroot and Goat cheese ravioli, Homemade ravioli filled with roasted beetroot and goat cheese, served in a sage butter sauce with walnuts

Beef tenderloin with red wine reduction, beef tenderloin slices, served with a rich red wine reduction, truffle mashed potatoes and asparagus spears

Slow braised beef cheeks with red wine jus and pumpkin puree, slow cooked beef cheeks in a rich red wine jus, served with silky pumpkin puree, roasted Heirloom carrots and toasted pepitas

Grilled Mahi-Mahi with pineapple salsa, Mahi-mahi fillet grilled to perfection and topped with a tangy pineapple salsa, served with coconut Jasmine rice and sauteed sugar snap peas

Stuffed corn-fed chicken breast with spinach and feta, Chicken breast stuffed with spinach and feta cheese and sun dried tomatoes, served with a roasted red pepper coulis, and grilled brocollini

Grilled corn-fed chicken breast with basil pesto, juicy chicken breast grilled to perfection and topped with fresh basil pesto, served with garlic herb roasted potatoes and steamed greens