Oven roasted Australian beef Striploin with Gnuddi, soffritto in beef jus, parmesan shaved and extra virgin olive oil
Hommade Smokey Rosemary Salmon with Orange Cinnamon Drizzle
Lemon crème chiboust with sable crumble and strawberry sauce
Antipasto, Button mushroom crusted with mascarpone and goat cheese served with rocket salad and herbs oil served with Santa Margherita Pinot Grigio D.O.C .
Pan seared swordfish, braised mix lentil, sautéed fennel with asparagus, black kalamata olive and smoked green pepper puree