The evening will be a culinary experience to be remembered for the ages.
Headed by Chef Mark Meier, and using Western Australian produce from several regions.
On Arrival
Sparkling Zinfandel, Peel Estate Winery
Entrée
Local grass-fed bresaola carpaccio, marinated local field mushrooms, manjimup truffle balsamic dressing, shaved truffle, aged parmesan, wild rocket (gfr, nfr)
Main
Chargrilled Western Australian berkshire free-range pork scotch fillet, red wine apple puree, kipfler potato, garlic butter sauteed savoy cabbage, creamy wholegrain mustard sauce, pork crackling (gfr, nfr)
Dessert
Chef Mark Meier selection, assorted desserts sharing plate
Entrée and main meal options can be customised to suit guest preferences for an additional $12 per person surcharge.