Lobster bisque flamed with VSOP Cognac, laced with lobster morsels

Truffle consommé with foie gras raviolini

Sirocco garden salad with poached vegetables, mozzarella, avocado
and table tomatoes with balsamic olive oil vinaigrette

Caesar salad with Balik smoked salmon and herbed croutons

Finely sliced Barberie duck breast with seared foie gras and duck confit tortelini

Alaskan king crab cake and fried calamari on mesclun greens served with light mustard cream

Warm Maine lobster salad with Noilly Prat foam and foie gras curls

Carpaccio of grain fed beef tenderloin with foie gras terrine, rocket pesto and balsamic reduction

Paprika spiced soft shell crab with pine nut Modena balsamic dressing

 Mediterranean salad of tiger prawns, scallops, mussels, Australian rock lobster
on baby herb salad tossed with aged Banyuls dressing

 Vine ripe tomatoes with mozzarella, beetroot reduction and spiced vegetable aranccini

Ricotta and spinach ravioli with sautéed porcini, truffle butter and shaved Tête de Moine cheese

Pan-fried scallops with Riesling butter and caramelized young onion ravioli

Pan seared foie gras with cranberry compote, crushed Macadamia nuts and sherry reduction

Tuna carpaccio with seared scallops and green ginger foam

Main Courses

Pan roasted black sea bass and tiger prawn on kalamata olives,
sun-dried tomato and kiepfler potato stew

 Pan fried Dover sole with glazed Spanish artichokes, scallops and hibiscus dressing

Seared Scottish salmon fillet with roasted eggplant,
bell peppers and borlotti beans with red wine reduction

Pan-fried snow fish with olive tapenade and saffron sabayon on bed of wild pine nut rice

Spicy deep sea jumbo prawns with garlic, chili, tomato and olive oil tossed spaghetti

Sirocco stir fried black pepper crab “casserole” with vegetables and fragrant rice

Grilled Maine lobster drawn with sea urchin butter served with wild rice and sweet corn salsa

Pan roasted Barberie duck breast on fig blue cheese polenta
with baby spinach and sun-dried cherry sauce

Slow seared Guinea chicken stuffed with mushrooms, foie gras and black truffle
with a Muscat tarragon reduction

Lemon grilled French spring chicken with forest mushrooms and fussili gratin

Slow braised lamb shank with Greek vegetables, roasted garlic and goat cheese crushed potatoes

Sumac marinated Australian lamb rack with ginger pumpkin mash and grilled scallions

Seared veal medallion topped with ricotta spinach ravioli served with potato galette
on  Pommery mustard sauce

Cepes mushroom marinated Prime beef sirloin with roast potatoes and baby root vegetables

Seared Australian certified Angus beef tenderloin with baby leek, hedgehog mushrooms,
dauphine potatoes and light truffle sauce

Confied pork tenderloin with chanterelle cream sauce and glazed heirloom tomatoes