Chilli lime squid with basil and soy bean salad
Pumpkin and goats cheese ravioli with roasted capsicum sauce and watercress
Caramelised Beetroot and fig tart with chevre, micro greens and apple syrup
Basil cured salmon with cress, parmesan wafers and olive tapenade
Crisp skin salmon on truffled mash and pea puree
Rack of lamb with roast yams, asparagus and red wine glaze
Roast hapuka with choritzo risotto, snow peas and balsamic glaze
Pan fried hapuka on a smoked mussel and prawn salad with lemon dressing
Prime beef rib with french fries and seasonal vegatables and a port glaze
Parmesan crusted chicken with grilled butternut wilted greens
Orange Panna cotta with fresh berries tuille biscuit and passion fruit coulis
Rasmopolitan cocktail
Lime Mintade
