A glass of Shiraz, Sauvignon Blanc, Bubbles or 10 oz beer on arrival.
Starters of Garlic Pizzette, Petuna Salmon Gravlax, and Nichols Free Range Chicken Pate.
Followed by a banquet of Thyme and Sage infused Chicken Supreme with apple and parsnip puree, potato gratin, heirloom carrots and citrus jus.
Free range pork loin with house mustard, parsnip cream, roasted apple and broccolini.
Bowls of Tagliatelle Vegetali, Tagliatelle Pollo alla Panna and Risotto Funghi.
Shared bowls of insalata, mixed seasonal greens and twice cooked duck fat roasted potatoes.
Dessert will be a selection of White Chocolate Panna Cotta or Chocolate Moelleux and a Tasmanian Trio of Sorbet and Gelati.
$89 per head