Starter arugula and heirloom tomato salad with pearl mozzarella and aged balsamic vinaigrette Main harissa marinated free range chicken breast with mint gremolata stout braised beef short ribs with apple and horseradish remoulade barramundi with picholine olive and lime herb salad Sides herb roasted organic fingerling potatoes twice caramelized brussels sprouts with shallots and peach roasted asparagus with cherry tomato and lemon Desert peach galette with whipped quark