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Aged Parma ham on toasted ciabatta, Grilled prawn with melon salsa
Duck liver pâté with fig chutney, Kalamata olive focaccia
Marinated mushroom bruschetta, Bocconcini filled tomato with basil
Lily Farm Frontignac 2007 Grant Burge wines (Aus)
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Hot smoked trout fillet with grilled pear ruccola leafs, toasted pine nuts and sweet balsamic glaze or
Ruccola leafs and grilled pear with cherry tomato, toasted pine nuts and Reggiano with sweet balsamic
Marlborough Sauvignon Blanc 2007 Staete Landt Vineyards (NZ)
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Goat cheese and bell pepper raviolo with leek confit and marinated roman artichoke salad
Marama Sauvignon Blanc 2006 Seresin Estate (NZ)
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Farm tomato and basil sorbet with caramelized Kalamata olive
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Crispy roast duck in its own juice with cinnamon scented red cabbage, pan fried potato cake and cherry compote
Slow cooked lamb shank with herbed polenta, braised root vegetable and sautéed young spinach or
Sautéed morels in Italian parsley cream with herbed polenta, wilted spinach with white truffle essence
Raupo Creek Pinot Noir 2005 Seresin Estate (NZ)
Filsell Shiraz 2006 Grant Burge Wines (Aus)
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Warm plum and almond tart on red wine sabayon with walnut ice cream
