First Course

Pea Soup, Carrots, green peas, edible flowers, toast

Second course:

White Asparagus Salad, Crispy Pancetta, Smoked tomato vinaigrette, toasted

Pumkin seeds

Third course:

Baked Cabbage Wedge, Mustard Charcoal Onion sauce, Pickled Mustard seeds, powdered Worcestershire sauce

Fourth course:

Granny Smith Sauvignon Blanc Sorbet

Fifth course:

House Made Salmon Ravioli with Citrus Beurre Blanc sauce

• Salmon
• Spinach and Goat Cheese

Sixth Course:

Pear & Ginger Tea Duck Breast on sweet potato pancake with duck confit slaw

• Duck
• Mushroom
• Pork

Seventh Course:

Strawberry Ricotta Cake, strawberry coulis, whipped caramel sauce