Beetroot, silverbeet and goat’s curd salad

Shaved Brussels sprouts, walnuts and Gorgonzola cremificato salad

Crab omelette with foie gras butter

Anchovy and sage fritters

Leek and Manchego bread

Baked veal and sage meatballs with soft polenta

Braised rainbow silverbeet with brown rice, feta and egg

Broccoli and parmesan spaghetti with prosciutto crumbs

Roast barramundi with kipfler potatoes and celeriac

Whipped cod roe