Crispy cheese and roasted vegetable pinwheels topped with beetroot and anise myrtle relish.
Freshly baked buttermilk scones served with raspberry and bush lemon jam, topped with whipped cream.
Light as a feather corn and zucchini fritters topped with anise myrtle tomato relish and sour cream.
Tasmanian smoked Salmon combined with finger limes, fresh asparagus spears and free range farm eggs
Kangaroo and Beef blended with fresh vegetables, rolled in crispy golden pastry topped with our Pig Face mustard pickle.