Tasmanian Ocean Trout Tartare with Avocado and Lemon Virgin Oil, Shrencki Caviar and Champagne Jelly |
Barolo Braised Duck Leg Agnolotti with Shaved Poached Foie Gras, Baby Chervil and Parmesan |
Roast Turkey with Chestnut and Herb Stuffing, Pumpkin Potato Mash with Candied Carrots and Caramelised Brussels Sprouts |
Roasted Australian Angus Beef Sirloin with Black Truffle and Potato Dauphinois, Baked Tricolor Turnips |
Traditional Christmas Pudding with Brandy Sauce |
Five Spice Savarin, Raspberry Semi-Pris and Milk Chocolate Lime Cremeux * Didn't take photo of Kaffr Lime Sorbet with Rose Champagne between courses |