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 139 PP |  WINE PAIRING 88 PP

AMUSE BOUCHE
Duck Prosciutto, Herbed Goat Cheese Crema, Blueberry Carraway Chutney

ENTREE COURSE
FOIE GRAS TORCHON
Fennel Seed & Bee Pollen Veined, Challah, Pistachio Praline,
Strawberry & Mint Gel,Parsnip Crisp, Basil
OR
COQUILLES ST JACQUES
Seared Atlantic Scallops, Goat Cheese Mornay, Garlic Yukon Gold Mash,
Smoked Bacon Pangritata, Gruyere Snow
OR
CAESAR SALAD FOR 2
Romaine, House Caesar Vinaigrette, Rosemary Focaccia Crouton, Lardon, Parmesan

MAIN COURSE
DUCK & GOAT CHEESE AGNOLOTTI
Confit Rilette, Acorn Squash & Beer Veloute, Truffle & Honey Glazed Mushrooms,
Taro Crisps, Burnt Garlic Oil
OR
SQUASH GNOCCHI PARISIENNE
Acorn Squash Korma, Sweet Corn, Edamame, Roasted Local Mushrooms,
Parsley Gremolata, Truffle Oil, Peashoots
OR
CHATEAUBRIAND DINNER FOR 2
Pomme Puree, Roasted Local Mushrooms, Seasonal Vegetables, Cowboy Butter
Add Prawns $13 | Add Lobster Tail $52 | Add Seared Scallops $14 | Add Seared Foie $32
OR
SABLEFISH EN PAPILLOTES FOR 2
Braised Beluga Lentils, Local Mushrooms, Seasonal Vegetables, Caper Beurre Blanc
Add Prawns $13 | Add Lobster Tail $52 | Add Seared Scallops $14

DESSERT
BLUEBERRY MOUSSE CAKE
Whipped Mascarpone, Vanilla Sponge, Caramelised White Chocolate,
Strawberry Macaron, Blueberry Couli
OR
DARK CHOCOLATE & HAZELNUT SEMIFREDO
Hazelnut Cream, CHocolate Covered Strawberries, praline, Chocolate Cremeux