Anne and Ray:
‘Rice pudding’, Moscato poached rockmelon, black pepper gelato and lemon thyme
Anne and Ray:
Coconut mousse, cherries, Domori 72% chocolate sponge, cherry and red wine jam
Anne and Ray:
‘Melanda Park’ free range suckling pig slow roasted on the bone served with ‘laldinu’
Anne and Ray:
Venison loin cooked over charcoal, macadamias, blood plums and pickled red cabbage
Anne and Ray:
Yellowfin tuna battuta, watermelon gazpacho, caper leaves and friggitelli peppers
Anne and Ray:
Carpaccio of cured and smoked Rangers Valley 5+ wagyu, alliums and puffed black rice