Chef’s selection of share dips and bread

A delicious selection of: local and international cheeses, wafers, peppered lavosh, figs and kiwi fruit. Cold cut cured meats, nduja, chicken patè, quince paste and pickled vegetables.

Crudités of: heirloom carrot, celery, cucumber, radish, sugar snap pea, heirloom tomato, house hummus, eggplant relish, grissini bread, sourdough, olives and mixed nuts.

Mixed oysters, prawns, cold smoked salmon, marinated baby octopus, crayfish salad and scallop ceviche with caviar.

A selection of local seasonal and exotic fruits with whipped Chantilly Cream

Slow cooked, charred lamb ribs with oregano, lemon and flake salt

with parmesan & truffle