Saffron and asparagus risotto with seared salmon fillet and truffle oil
Roasted king prawns with salad of basil, arugula, roasted capsicum
and semi dried tomato
Linguini with seared scallops, orange oil and basil
Double baked leek and parmesan souffles
Warm salad of vietnamese noodles with ocean trout, tofu and chilli dressing
Fig, proscuitto and gruyere tart
Steamed prawns with citrus dressing and noodles
Goats cheese mousse with salad of arugula, tomato and lingurian olives
Risotto cakes with prawns, lemon creme fraiche and mizuna