Mascarpone and spinach ravioli sided with marinated Mediterranean vegetables, sage butter top with foie gras terrine and green pea foam
Pan Seared Red Snapper with Pineapple Salsa, Grilled Snow Fish with Strawberry Balsamic and Roasted Tiger Prawn with Gorgonzola Polenta (Paired with Babich, Pinot Noir, Marlborough – New Zealand)