마사즈

with fried eggplant salad, chilli glaze and candied walnuts. Wine Pairing: 2014 Robert Oatley Chardonnay

with potato bureks, red onion marmalade and cucumber salad. Wine Pairing: 2011 Yarraloch Arneis

with roasted beetroots, burnt onion and candied garlic butter sauce. Wine Pairing: 2010 Bespoke Reserve Shiraz

with orange risotto, duck sausage and balsamic jus. Wine Pairing: 2010 Wedgetail Estate Pinot Noir

with honey crisp, mission fig and Muscat reduction. Wine Pairing: Rayo del Sol Moscatel

Wine Pairing: 2012 Domaine Pigade Muscat de Beaumes de Venise

with smoked eel and beetroot juice

with a citrus beurre blanc

with green mango and Burmese pesto

with goats cheese fritters

with fried eggpland salad, chilli glaze and candied walnuts

with potato bureks, red marmalade and cucumber salad

with roasted beetroots, burnt onion and candied garlic butter sauce

with tagine sauce and goats cheese cigar

with asparagus and sweet potato and cranberry puree

preserved lemon puree and green pea cream

with eggplant caviar, red pepper sauce and summer vegetables

with orange risotto, duck sausage and balsamic jus

with our garden spinach leaves, Persian Feta and pine nuts

blue cheese, walnuts and pear

with rosemary salt and truffle aioli

with summer berries, brandy foam and fruit mince ice cream

with raspberry sorbet

with fun fruits

with cumquat marmalade and blood orange sorbet

Featuring aspects of all our à la carte desserts served on a platter to share

with honey-truffle walnuts

Chamomile, Mint mix, Sencha Green Tea, Earl Grey, English Breakfast with our petits fours; Liqueur coffee

This white mould cows cheese is enriched with cream, then left to drain for a day before being dry salted, inoculated with penicilin and left to mature for up to two months. When young the interior is firm with salty, creamy flavours. A creamy texture and nutty flavour developes with more maturity

Produced by Tarago River Cheese Company Gippsland Blue this blue vein cheese is made in the style of the Italian Gorgonzola Dolce. It is a farmhouse cheese that is complex yet sweet and buttery

This traditional natural rinded cheese is made with a combination of sheeps and cows milk from the Western Pyrenees. It has a butter coloured interior and is firm with a nutty aroma. It features a perfect balance between salty and sweet