Seafood thermidor with buttered asparagus, slow-roasted vine-ripened tomato and saffron rice.
Grilled beef in green peppercorn sauce with seasonal vegetables and gratin potatoes.
Roasted chicken breast in wild mushroom cream and gratin chat potatoes.
Tasmanian salmon in wild-lime butter sauce with steamed green beans and pasta.
Barramundi in black bean sauce with baby bok choy and jasmine rice.
Served with sweet corn fritter, avocado, tomato, haloumi and chicken sausage.
Chicken stew in grain mustard served with gratin potato and vegetables.
Thai rice porridge served with shredded chicken and chicken balls.
Braised beef in spiced coconut gravy. Served with steamed rice and braised lodeh style vegetables.