First Course

DUCK SPRING ROLLS
with an orange glaze on a bed of watercress with a light sesame oil drizzle.

MARINATED SHRIMP, MUSSELS AND CALAMARI
on a bed of organic greens.

PAN SEARED FOIE GRAS
on a toasted baguette with cashew butter and blueberry compote.

HOUSE-MADE SPANIKOPITA

ORGANIC HEIRLOOM TOMATOES
stuffed with rice salad and topped with a parmesan crisp.

TRADITIONAL AUSTRALIAN MEAT PIE
in a light puff pastry with tomato butter and curry cream sauce.