Crispy skinned salmon with spinach, chickpea, glazed Belgium endive and orange reduction
Parsley crusted Australian Beef Tenderloin
Pan seared fillet of snapper with braised ‘theme bean’, roasted cherry tomato on Vine, crispy leek and creamy hollandaise sauce
Starter
Pan-seared Snapper Fillet
Squid Ink Gnocchi in triple cheese sauce, featuring chewy potato dumpling balls brightly infused with colours and briny flavours of squid, further laid with extra rich and creamy cheese sauce.