HORS D’OEUVRES
Cherry tomato, goat cheese, cucumber
Crispy potato, cured salmon, caviar
Fluke ceviche, ginger, shiso
Tomato gazpacho
Prosecco - Bisol, Jeio, Veneto, Italy, NV

QUAIL FOIE GRAS TORCHON
Apricot chutney, Muscat wine gelée, aged Solera vinegar
Sauternes - Chateau Filhot, Grand Cru, Sauternes, France 2001

HAND MADE PENNE PASTA
Lemon basil, sepia, octopus
Kerner - Weingut Kofererhof, Alto Adige, Italy 2006

SLOW COOKED HALIBUT
Chanterelle mushrooms, tomato confit, herb vinaigrette
Chardonnay - Kumeu River, Auckland, New Zealand 2004

GRILLED LAMB LOIN
Eggplant purée, rosemary shish kebab, Greek salad
Barbaresco - Paitin, Sorì Paitin, Piedmont, Italy 2001

LOCAL RASPBERRY “MILLE FEUILLE”
Manjari chocolate emulsion, Tazmanian pepper syrup, cocoa-lime sorbet
Brachetto Blend - Bigàro , Piedmont, Italy 2007