Degustation Menu
May, 2008


* 6 courses-$95 or $175 with wine per person
8 courses-$120 or $210 with wine per person

*Natural Oyster, shallot, champagne vinaigrette
Lanson Champagne, france, NV

*Kataifi Prawn, sweet and sour sauce
T'Gallant Pinot Gris, vic, 07

*Sliced Pork belly, apple puree, calvados Jus
Mr Riggs Riesling, clare valley, 2007

Seared Scallops, angel hair, Champagne Sauce
Hamelin Bay Chardonnay, wa, 2006

*Braised Duck and duck Spring roll
St. Huberts Cabernet Sauvignon , vic, 05

*Wagyu Rib Fillet (score 8, served medium) Potato and Carrot Dauphinoise, Sauce Bordelaise
Green Point Shiraz,vic, 2005

Cheese plate, paste, muscatels and crackers

*Chocolate Marquise, Raspberry Sauce, Macadamia Ice cream
Elderton Golden Semillon, sa, 2006

Selection of Petite Fours and Tea or Coffee


Not available in conjunction with other promotions

Executive Chef - Craig Napper

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