Crispy skinned salmon with spinach, chickpea, glazed Belgium endive and orange reduction
Oven roasted Australian beef Striploin with Gnuddi, soffritto in beef jus, parmesan shaved and extra virgin olive oil
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.