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MAINS

Confit of Pork Belly
Twice cooked Pork Belly on a medley of roasted vegetables and caramelised pineapple

Scotch Fillet
Medium rare scotch fillet, served on crushed herb gourmet potatoes, wilted spinach, Portobello mushrooms, air dried tomato, topped with cabernet jus

Market Fresh Fish
Market fresh fish served on a mixed seafood risotto, with basil pesto and topped with parmesan

DESSERT

Crème Brûlée
Chef's Brûlée served with seasonal fruit salad and short bread

Death by Chocolate
Chocolate mud cake, chocolate ice‐cream and topped with chocolate sauce

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