Entrée
Wild Mushroom Risotto
with thyme and lemon, shaved parmesan and extra virgin olive oil
Salmon Tartare
with herb crème fraiche and lavosh wafers
Main Course
Fennel Marinated Pork Loin
with puree potatoes and cider grain mustard jus
Grilled Fillet Steak
with red wine jus, broccolini and roast kiphler potato
Dessert
Coconut Crème Brulee
with coconut crisp
Venetian Chocolate Cake
with star anise gelato