HER

Locally sourced barramundi, pan-seared and served with a lemon-butter sauce, asparagus, and roasted cherry tomatoes.

Slow-cooked lamb shoulder, marinated in a blend of Middle Eastern spices, served with a mint yogurt and pomegranate salad.

Arborio rice cooked with a medley of wild mushrooms, truffle oil, and parmesan cheese, finished with fresh parsley.

Grilled halloumi cheese, fresh figs, rocket, candied walnuts, and a balsamic glaze.

Classic Australian pavlova, soft meringue with a crisp crust, topped with fresh berries and passionfruit coulis.