♦ ½ Dozen local oysters served natural with a soy and ginger dipping sauce

♦ Italian style potato gnocchi with field mushroom, sun dried tomato and baby spinach in a white wine cream finished with shaved parmesan.

♦ Honey roasted pumpkin, toasted macadamia nut and goats cheese salad with rocket lettuce and pesto dressing

♦ Chilli salted squid with grilled lime and mango mayonnaise

♦ BBQ Lamb Rump with oven roasted potatoes and steamed broccolini, topped with a poached garlic, olive and tomato jus

♦ Grilled Tasmanian Salmon fillet, served on a warm salad of potato, Spanish onion, roasted capsicum and watercress with herb aioli

♦ Pan Fried Chicken Breast, pocketed with Brie, asparagus and locally sourced ham, set on a herbed potato roesti, finished with a champagne and chive cream

♦ Seared Pork Medallions with rosemary glaze, set on sweet potato mash and buttered green beans accompanied by apple chutney

♦ Chocolate Mudcake and raspberry coulis

♦ Citrus Tart with crème anglaise

♦ Tiramisu with a wild berry compote