Pack 3



1 ARS Oscietra Royal Caviar 50 Gram tin served with mini blinis and sour cream
3 doz freshly shucked CoffinBbay oysters with a side of wakame and pickled ginger
200-gram Salmon gravadlax w/ horseradish crème fraiche
2 kg fresh local tiger prawns with dipping sauce and fresh lemon wedges
1 fresh local mud crabs with house made cocktail sauce
1 Butterfly and Marinated Tasmanian Lamb Leg Served with sides of mint jelly and
rosemary scented gravy
6 Wagyu Sirloins with sides of Dijon mustard and horseradish
2 large market fresh seasonal salads (coleslaw & potato)