Menu included: a starter of cured kingklip on a parmesan pesto floating island topped with deep fried yolk coated in mash flakes and a smoked salmon parcel filled with red lentil salsa on mixed greens, a main of herb crusted lamb loin on onion and cabbage mash, braised chicken and chorizo stuffed roasted onion with mixed vegetables, and carrot soufflé with pan juices,  and a dessert of white chocolate mousse set on layers of vanilla and chocolate sponge, topped with macadamia nut praline, baked chocolate mousse and mixed berry salad.