4-Course Menu by Executive Chef Joel Bickford
cucumber, asparagus, spring peas & heart of palm
coral trout, pink grapefruit, fennel & roe
maremma duck, glazed walnut & nectarine
cone bay barramundi, corn, mushroom & smoked bacon
saddle of spring lamb, broad bean, tarragon & white onion
pasture fed beef fillet, spinach, celeriac & green garlic
blueberry, yoghurt & sorrel
mango, macadamia, honey & lavender
chocolate, raspberry, jersey milk & clover
cabot cloth bound cheddar with pinenut & treacle
rouzaire camembert & carrot marmalade