Sauteed king prawns in a creamy garlic sauce, served spilling out of a filo pastry basket, topped with crispy prosciutto

Baked camembert cheese in puff pastry, served with a caramelised onion jam and a red wine toffee sauce

Braised Chinese BBQ pork sauteed with a sticky soy ginger and garlic glaze, snow peas, carrot, mint and coriander and peanuts, served in baby cos leaves

Roasted capsicum, rocket and pinenut arancini, rolled in polenta with a srircha chilli and tomato emulsion

Atlantic salmon fillet lightly smoked, served with a salad of ruby grapefruit, mint, coriander, peanuts, coconut and cos lettuce with a chilli coconut soy dressing

Cauliflower florets fried in a light batter with a sticky sesame sauce

Pan fried salmon fillet, served on a lemon and zucchini baked rice with a toasted almond and preserved lemon drizzle

Breast of chicken baked with a mild smoky creole marinade, served with sweet potato puree and red pepper salsa

Dukkah encrusted lamp rump served on a potato and chive rosti, wilted baby spinach and pomegranete molasses

Potato gnocchi, roasted red peppers, portobello mushrooms, spanish onion, baby spinach and toasted pine nuts

Char sui braised pork on wok fried bok choy, pickled green papaya and sweet Asian BBQ glaze

Mild Aromatic coconut curry with chickpeas, cauliflower and selected vegetables and black sesame rice

Moscato poached strawberries, strawberry ice cream and chantilly cream layered with short bread soil

Served with a mixed berry compote and toffee glass

Warm rich dark chocolate with rocky road mousse

Layered coffee inspired panna cotta with short bread biscuit

Served with port poached figs, dried apricots and fresh pear