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An individual tasting plate of delicate desserts
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Roasted Red Capsicum Dip Fresh roasted capsicum blended with Australian cream cheese and tapenade, served with golden baked water crackers
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Chef’s Selection of Local Cheese Matched with a quince paste, golden crisp water crackers, and a spiced fruit loaf
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Du Puy Lentil and Vegetable Ragout Served with roast pumpkin, grilled asparagus and topped with persian fetta
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Marinated Vegetable Stack A stack of marinated grilled vegetables served with vanilla bean beetroot relish and grilled haloumi Cheese
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