FIRST COURSE

Salad of herby lentils, green beans, avocado, toasted pecans and baby gem with a pomegranate molasses and avocado oil vinaigrette

Grilled scallops with sweet chili sauce, crème fraiche and green plantain crisps

Lavender cured ham with a salad of frisee, mirin glazed pecans, pear, pomegranate and truffle dressing

SECOND COURSE

Tofu-porcini gnocchi in a dashi broth with wild mushrooms, yao choy and truffle oil

Pan-seared Tasmanian sea trout with carrot-cardamom puree, hibiscus braised fennel, chick peas and edamame

Roast lamb sirloin with caper-piquillo pepper salsa, cauliflower puree, braised chard and a wheatberry, romanesco and sweatbread salad

THIRD COURSE

Chocolate espresso cake with butterscotch ice cream and whiskey sabayon

Yuzu-lime tart with coconut meringue ice cream and lemongrass sauce

Sticky toffee pudding with Armagnac ice cream and hot caramel sauce