Chef Roelz

NZ oven roasted rack of lamb on parmesan grits with roasted butternut and wilted spinach. Red wine pomegranate reduction and tziki sauce on the side

Vietnamese style shrimp wraps with carrots, red cabbage, scallions, vermicilli, lettuce and a soya chilli dipping sauce.

Sweet potato & ricotta raviolo with crispy sage on slow cooked lamb shank in red wine.

Duck ramen with 6min eggs, mushrooms, scallions, chilli crisp, scallions, bamboo shoots, furikake and miso broth