$ 120 PP | Three-Course Menu
ENTRÉES
Twice-cooked Comté & Walnut Soufflé
Poached Monkfish with Celeriac Rémoulade
Baby Pea Soup with Crab & Mussel Meat
MAINS
Wagyu Steak with Chestnut Purée & Mushroom Jus
Barramundi Fillet with Clams & Sweet Corn Velouté
Lamb Shoulder & Cutlet with Spinach & Citrus Jus
DESSERTS
Blueberry Crème Brûlée
Pistachio & Raspberry Mille-feuille
Chocolate Tart with Coconut Sorbet