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.