FOOD AND EQUIPMENT MENU
rosemary salt, a vegetable bundle and ruby jus • Chicken breast, wild mushroom ragout, confit garlic mash, seasonal greens and blistered cherry tomatoes • Frenched pork cutlet, crushed chat potatoes, crackle, silverbeet, jus and a charred corn, chorizo salsa • Quinoa crusted Australian barramundi, laksa crème, kaffir lime and