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Salad of Gorgonzola, Caramelised Pears & Toasted Pinenuts (v)
Tossed in a light fig balsamic dressing with wild rocket

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Thyme Roasted Sea Bass
On a timbale of lime, chilli & ginger cous cous served with bundle of asparagus wrapped in proscuttio with a pernod & saffron sauce

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Passion Fruit Pannacotta
With poached corella pears, honey wafers and sauternes syrup

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Freshly Brewed Coffee & Petits Fours