Slow cooked Lemon myrtle & salt bush lamb shoulder with risoni, tomato ciambotta, roquette salad & red wine jus
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Honey Smoked Two Rocks Tentacles Octopus, Beetroot, Dill & Macadamia Pesto, Lemon Myrtle Goats Curd, Linseed
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Amelia Park Lamb Belly with sunchoke, cavolo nero, brussels, coconut vinegar jus
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Harvey Beef Reserve fillet,100-day grain-fed beef, potato puree, mushrooms, smoked bone marrow, pickled shallot, parsley salad, red wine jus
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Southern Forests pear Frangipane tart, red gum Piesseful Bees honey glaze, Bannister Downs double cream & crème anglaise, paired with Mandoon Estate Late Harvest Wine
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+6-7 marbled Margaret river wagyu , chestnut mushroom, black garlic, native thyme, persillade, jus gras
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