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        Entree Decadent Tuna crusted with wasabi and macadamia Served on a charred leek purée accompanied by pickled, then caramelised vegetables and confit garlic, finished with a lemon beurre blanc sauce, lychee caviar and a fried vine leaf.   or   Coriander and leek Duck confit Served with a duck pate and egg yolk ravioli Finished with crispy honey glazed portobello mushrooms, lemon balm And a light chocolate jus.   Mains   Honey and Black Sesame Chicken Balentines Stuffed with fresh mango, caramelised onion and honey comb Served with a creamy roast garlic, parmesan mash potato and mango carrots Finished with crisp honey carrots and a grand jus.   or   Baked Rack of Lamb Served with charred grilled leeks, confit garlic, sweet potato and potato croquettes   a mild horseradish asparagus purée, parsley & tomato seeds Finished with a fried onion and a chocolate lamb jus.   Dessert   Creamy Passionfruit and Lychee Panacotta With a coconut tuile , zesty lemon curd Finished with fresh honeycomb and toasted black sesame.