| Canapes |
| Master stock braised duck pancakes, orange, cucmumber, spring onion, hoi sin |
| morries sous vide tataki veal, rocket, parmesan, anchovy aioli |
| Beetroot macaroons, goats cheese, beetroot gel |
| Entrees |
| Morries vodka cured salmon, smoked potato croquette, pickled fennel, lime and dill dressing |
|
Cider braised pork belly, apple mousse, spiced cauliflower |
| Duck liver parfait, port jelly, caramelized onion and capsicum relish, morries lavosh |
Blood orange granita |
| Mains |
|
Crisp skin barramundi fillet, cauliflower puree, scallop and chive tortellini, tomato antiboise, roasted capsicum tuille |
|
Linley valley chicken and truffle ballentine, sweet corn polenta, butter poached baby leeks, corn vinagrette, brown chicken jus |
| Sous vide farm house rump, sweet potato gnocchi, spiced beetroot puree, jamon crumbs, lamb jus |
| Dessert |
| “Textures of apple” apple and ginger financier, poached apple balls, apple crisp, raspberry gel, apple sorbet |
| Mauri gorgonzola, grilled brioche, honey poached apple, truffled honey |
| Valhrona chocolate parfait, salted peanut caramel, coconut ice cream |