3 course $119 pp

Wattle seed Damper – native spiced dukka and olive oil

Entree

Twice cooked pork belly – green papaya, peanut, coconut and grapefruit – Davidson plum jam
Ricotta gnocchi – tablelands mushrooms, truffle cream, salsa verde, pecorino

Salmon Mi Cuit – beetroot, cucumber – ginger and dessert lime glaze

Scallops, prosciutto, tomato, asparagus, fine herbs – sunrise lime and honey dressing

Main course

Crispy skin Barramundi – coconut laksa, spring onion rice cake, pickled cucumber

Pork Chop, pepper berry Vietnamese style marinade – potato salad, apple, orange and fennel
Beef Tenderloin – Lemon aspen mash, peas and beans – wattle seed and vanilla sauce

Lamb back strap – dukka crust, spinach frittata, pumpkin and macadamia – Illawarra plum jus

Dessert

Chocolate and Davidson plum tart – Kuranda vanilla bean ice cream
Wattle see pavlova – Davidson plum sorbet – macadamia biscotti.
Lemon myrtle and macadamia tart – lemon aspen sorbet
Sunrise lime and coconut brulee, bunya nut tuille