Brazilian Moqueca de camarão, prawn and coconut soup.

Coffee braised Venison shank, roasted garlic, hot mustard mash and whole grain buttered seasonal vegetables.

Roast black mushroom stack with artichoke and sun-dried tomato vegan risotto, tomato sugo, rocket and sunflower seeds.

White chocolate and wild berry mousse with black cherry jelly and feulletine.

Hoisin pork dumplings, miso orange marmalade and tempura shitake.

Grilled Linefish, Healey’s mature cheddar and chive risotto, roasted cherry tomatoes, basil oil and sauce provençale.

Vegan southern comfort chocolate mousse, with honeycomb, vegan oatmeal tuille and roasted coconut chocolate truffles.

Lightly spiced baked strawberry compote, topped with crunchy oats and balsamic ice cream.