Ran. -
Set Punch
Soup
Main Course
Spaghetti Alle Vongole
Or
Sea Bream, Mash Potato,
Broccoli, Capsicum Coulis
Or
assic Pilaf Rice
¢ Foam
sous Vide Chicken Breast, Cle
Chicken Skin Chip Garli
RM?oD Course Went
e Bouche & Salad
&
Main Course
soup & Amus'
6 chteken
Sous Vide Flavourful § ie.
ficken Boneles aby Carrot CHEN
Braised Pork cheek with Rea Wine
Pork Cheek. Crash F ara
or
Pan- ated Barramundl
¢ room, Lemongrass Foal
arramundi, Clam, Celera
Seared anal “smoked Salmon
al Smoke d Salnion, ete ‘Onion Pickle. Caramel ized Apple:
Potato Pure Foan’
artisana
or
alias Beef Brisket
Chip, Confit Tomato On Vine
Braised Aust
peef Brisket, Bulent
saddle Of Loin
ea Puree, b Lamb \us
land kb
ile, Potato, Green Pe
R38.
New Zea
no Loin, Rataiour
-Roas st
Dam
vm onsaea 9 clEe =
~# Pasta 5
Linguine In Spicy Arrabbiata Sauce
Spaghetti Alle Vorgole
Lobster Ravioli In Crab Bisque
We ain C ors
e
=
sous Vide Flavourful Herb Chicken
Mach otal,
Braised pork Cheek with Red Wine
ork Check, Crush Potala
RMGE
pan-fried Barramundi
ssaramund, clam cetera PMY rr Muasrtam, wens Fem
RN
seared Artisanal Smoked Salmon
anal Smoked Salmons 7 ach
Tnioa Pickle, caramel’ NOP potato, waralze. cream Fae
RMS
Braised Australian Beef Brisket
pee Brisket uttemat Puree, Fren ch Bean. Onion CAP: COE mpmate on vine Bee VS
RRMOS
Roast New Zeland Lamb Saddle Of Loin
Lamb Loin, Ratatouille Potala. Greet Poa Puree. Lamb |us
pugs
-# Dessert §
¢ Rashberry Mousse cake With Fruit
ate ice Creant Apricot Coulis, Caran zed Walnut
R28
creme Brulee
am, Balee, OME. ream Brule
RMI?
arte Tati
uile, Vanilla Ve S ream, Caramel SALE
RMB
\poniasowe
yrorean CUSNE