Appetizer.
Ramen soup with duck breast, noodles, shiitake mushrooms, and pak choi leaves
or
Tuna ceviche, served with fresh leaf salad, avocado, and capers.

Main Course.
Beef cheeks, served with root vegetable purée and red wine-cranberry sauce
or
Barramundi fillet in spinach-white wine sauce, with trout roe.

Dessert.
Sicilian pistachio panna cotta, with red orange sauce.