buffet

ricotta and herb rotolo with steamed asparagus and salsa verde.

crisp salmon with kipfler potato, creme fraiche and wholegrain mustard.

roasted chicken with preserved lemons, green olive and watercress.

char grilled wagyu flank steak with wild rocket, parmesan and lemon

salads

pear, rocket, hazelnut and blue cheese.

roast pumpkin, beetroot, basil, goat's cheese and pine nuts.

risoni with wild mushroom, asparagus and pecorino.

dessert

chocolate and toffee brownie.

baked almond tart with sweetened cream and blueberries.

citrus curd, sliced strawberries and italian meringue tart.