FIRST COURSE

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

Marinated white anchovies on quinoa croquettes with spicy saffron aioli

SECOND COURSE

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

THIRD 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

FOURTH 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