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