PERSONALISE YOUR STAY
Black Olive Crusted Tasmanian Salmon with Green Olive Emulsion and Salmon Roe Four Raw Tastes of the Sea Herb Crusted Lamb Loin on Leek Fondue with Roasted Bush Tomato Chutney Betel Leaf Topped with Spiced Smoked Trout and Trout Pearls Crisp Skin Hind of Duck with Celeriac and Red Cabbage, Watercress Puree, Spiced Plum sauce Chilled Rock Oysters with Young Coconut, Basil and Lime Seafood Gyoza with Salted Pork and Shiitake Mushroom Consommé
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