Fresh Oysters on Crushed Ice
Hunter Valley Semillon

Crispy Prawns in Filo Pastry with Tomato and Ginger Chutney
Yarra Valley Viognier

Roasted Quail Served with Baby Organic Vegetables
Deen Vat Petit Ver Dot

Rack of New Zealand Lamb Perfumed with Rosemary and Garlic served with Herb Mash
Yarra Vally Shiraz Viognier

Sautéed Duck Brest flavoured with Five Spice Served with Asparagus and Béarnaise Sauce
De Bortoli Shiraz

Sliced Australian Beef Tenderloin marinated in ‘Hoi Sin’ sauce Served with Egg Noodles
Hunter Valley Shiraz