New Zealand green-lipped mussels drizzled with a mustard velouté -
Lamb de Paris Seared tender marinated lamb fillets served on a medley of char-grilled vegetables, French grain mustard dressing -
Mini Croc-en-bouche Choux pastries each filled with alternatively café, dark chocolate and baileys patissière, served with strawberries and a dash of crunchy caramel -
Diabolo beans – Green beans log wrapped in streaky bacon -
Filet de Bœuf aux morilles Aged beef fillet, served with a Morels sauce, sautéed potatoes and capsicums farcis -
Escargot Snails cooked in their shells with garlic butter -
Croquant au Chocolat A dark chocolate parfait with a chestnut cream heart and a chocolate coat, Baileys crème anglaise -
Mussel, lemon grass, coriander and ginger fritters -