Mains

Whole roast beef fillet, field mushroom confit, truffle mash and thyme glaze

Roast lamb rump with olive, anchovies and tomato salsa

Herb crusted lamb rack with pea puree, braised lamb croquettes and roast garlic glaze

Star anise rubbed wild venison backstrap with black cherry jus and pommes Anna

Braised short ribs with pomegranate molasses, soft white polenta and gremolata

Black vinegar glazed pork belly with aromatic rice, crispy shallots and ginger broccoli

Seared tuna fillet with Asian greens, chilli, ginger and spring onion salsa.

Chermoula baked Hapuka with smoked tomatoes, potato and olive salad

Grilled pumpkin tian with spinach and nutmeg puree, grilled goats cheese and roasted pinenuts

Slow roasted lamb shoulder with white bean cassoulet and sauce verte

Slow cooked pork belly with parsnip puree, braised baby leeks, sherry vinegar jus and sage salt

Buttermilk, citrus and oregano marinated free range chicken with Israeli cous cous, preserved lemon, parley and almond