Ingredients list:

Entrees:

4x Bomber bay pacific oysters, pepperberry mignonette, lemon (Freshly shucked oysters, shallots, red wine vinegar, pepperberry salt, lemon)

Scottsdale pork rillette, crostini, pickled red onion (Pork shoulder, salt, sugar, garlic, bay leaf, thyme, vegetable oil, nutmeg, baguette, red wine vinegar, sugar, salt, cloves)

Tongola goats curd, beetroot, almond dukkah (Unsalted goats curd, beetroot, sugar, salt, cloves, red wine vinegar, almonds, paprika, cumin seed, ground coriander, salt, fennel seed)

Mains:

Potato gnocchi, mushroom ragù, grana padano (Potato, egg, plain flour, parmesan cheese, nutmeg, salt, mushrooms, shallots, garlic, carrot, celery, red wine vinegar, tomato, thyme, bay leaf, butter, olive oil)

Slow cooked Tassie lamb shoulder, roasted local potatoes, salsa verde (Lamb shoulder, onion, carrot, celery, tomato, chicken stock, olive oil, tapioca flour, potato, olive oil, salt, parsley, mint, coriander, capers, lemon)

Red wine braised Tassie beef, roasted carrots, gremolata (Beef, onion, carrot, celery, garlic, thyme, bay leaf, tapioca flour, tomato, red wine, tawny, salt, parsley, lemon)

Dessert:

Dark chocolate parfait, honeycomb ( Dark chocolate, cream, egg, sugar, honey, bi carb soda)

Lemon and Rochford hall olive oil cake, creme chantilly ( Olive oil, sugar, lemon, almond flour, egg, tapioca flour, baking powder, salt, cream of tartar, cream)