Entrée: (Choice of)

Char-grilled kalamata olive sourdough bread with chickpea and smoked papilla puree.

Cuatro Tapas with citrus and cress salad (3 tapas)

Entrade – choice of:-

Plate of char-grilled chorizo with artichoke puree, air-dried cacciatore with grana padano, and pan-fried black pudding with walnuts and sage.

OR

Oven-baked Coffin bay oysters “diablo” with tomato, cream and chilli.

OR

Oven-baked local calamari stuffed with braised pork neck, chickpeans and spinach, topped with ink risotto.

Main Course: (Choice of)

Segundo Plato – choice of:-

Veal rib eye chargrilled
            
OR

Oven baked, free range quails with lemon, zucchini risotto and crispy jamon.

OR

Chargrilled WA crayfish with crab bisque and proscuitto wrapped scallops (subject t o availability)

Main courses served with hand cut, fried potatoes with  rosemary and sea salt.

Desserts: (Choice of)

Postres – choice of:-

“Don Pedro” with scotch, vanilla bean ice cream, callebaut hazelnut chocolate and pistaccio tuile.

OR

Pygana, Tasmanian, cloth-wrapped cheddar with quinee paste and lavosh.

OR

Fried churros with callebaut chocolate dipping sauce and macerated strawberries.