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First Course

Roasted baby beets
whipped burrata, watercress, sourdough tuile, saba, extra virgin olive oil
veg
Truffle & parsnip soup
candied-macadamia nut, lardon, fine herbs
gf
Squash ravioli
roasted butternut, shaved amaretti, sage, brown butter
veg

Second Course

Pan-roasted snapper
kubota squash purée, seasonal vegetables, caviar beurre blanc
gf
14oz grilled prime ribeye
truffled potato purée, roasted asparagus, bordelaise sauce
gf
Roasted lamb
fregola risotto, haricot verts, oven cured tomato, mint lamb jus
Roasted cauliflower steak
frisse salad, pomegranate seed, pomegranate molasses, nut & seed dukkaha

Third Course

Yule log
chocolate, hazelnut, fresh berries
Eggnog cheesecake
whipped crème, bourbon caramel
Brownie caramel mousse
vanilla ice cream