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4 COURSE LUNCH &
CHAMPAGNE ON ARRIVAL
ON ARRIVAL
NV Billecart-Salmon Le Réserve, Mareuil-sur-Aÿ, Champagne, France
Plateau de fruits de mer
Coffin Bay oysters, Shark Bay tiger prawns, crab tart
Grilled Fremantle octopus, pickled mussels
ENTRÉES
To Share
Futari Wagyu beef carpaccio, anchovy aioli, crispy dill pickle, Parmigiano-Reggiano
La Delizia Straciatella, confit tomatoes, compressed melon, oregano
MAINS
Choice Of
Pan fried market fish, gem lettuce, kipfler, fish fumet
O’Connor premium sirloin, jospered leeks, soubise, peppercorn sauce
Spinach and ricotta agnolotti, peas, asparagus, zucchini pesto, Parmigiano-Reggiano
SIDES
To Share
Fries, Spiced Salt
Iceberg wedge, sea blight, dill ranch, pickled onion
DESSERT CANAPÉS
Hazelnut brittle | Strawberry meringue tart
Mango & coconut chocolate truffle | Almond financiers, burnt honey mousse
NV Billecart-Salmon Le Réserve, Mareuil-sur-Aÿ, Champagne, France
Plateau de fruits de mer
Coffin Bay oysters, Shark Bay tiger prawns, crab tart
Grilled Fremantle octopus, pickled mussels
ENTRÉES
To Share
Futari Wagyu beef carpaccio, anchovy aioli, crispy dill pickle, Parmigiano-Reggiano
La Delizia Straciatella, confit tomatoes, compressed melon, oregano
MAINS
Choice Of
Pan fried market fish, gem lettuce, kipfler, fish fumet
O’Connor premium sirloin, jospered leeks, soubise, peppercorn sauce
Spinach and ricotta agnolotti, peas, asparagus, zucchini pesto, Parmigiano-Reggiano
SIDES
To Share
Fries, Spiced Salt
Iceberg wedge, sea blight, dill ranch, pickled onion
DESSERT CANAPÉS
Hazelnut brittle | Strawberry meringue tart
Mango & coconut chocolate truffle | Almond financiers, burnt honey mousse
