Amuse Bouche
Chilled petit pois soup with light mint foam
Starter
Lightly smoked vegetable terrine with mustard emulsion
Barramundi
Wilted spinach, chopped egg, tomatoes infused with basil and ginger nage
Poussin (young chicken)
Glazed heirloom carrot, braised french shallot, tomato confit, butternut mousseline and red wine sauce
Dessert
Macerated Strawberry
Balsamic, mascarpone and vanilla ice cream
