Canapes

Salmon brandade, horseradish crème fraiche, raw flying fish, crostini

Cape Grim MB4+ wagyu beef tartare, sauce gribiche, blinis

Mushroom arancini, truffle aioli, chanterelle Duxelles

Entree

Gin and beetroot cured King Ora salmon gravlax, Yarra Valley caviar, dill oil, whipped spanner crab cream.

Main

Turkey ballotine with chestnut braised cranberry and pancetta stuffing, Cape Grim MB2+ scotch fillet, root vegetable mash, mushroom jus, dressed leaves

Dessert

Apple and plum tarte tatin, frangipane, rum and raisin ice cream