Starting with a Puttanesca wafer and a glass of French Pinot Gris
Roast Morton Bay Bug Tail, warm spanner crab, coconut, kaffir lime and coriander...
The truffle special, with slow cooked egg...
The Crispy scaled Snapper, smoked potato puree, calamari crackling and squid ink sauce
The Saddle of lamb, textures of cauliflower and mushrooms
Nitro pavlova...
And to top of it off, An amazing chocolate dessert comprised of a chocolate mandarin sphere which you crack open with your spoon, oozing melted chocolate, caramel and honeycomb. With miniature macaroons and honeycomb clusters on the sides, this dish was the winner of the night...
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