To start, you will be presented with an hors d'oeuvre of black truffle butter and baguette. The first course will follow, with Tasmanian ocean trout tartare served with caviar and Australian finger lime paired with a strawberry-touched Skuttlebut rosé. Shark Bay scallops and Catalan chorizo meet wonderfully in the second course, paired with a refreshing Stella Bella Semillon Sauvignon Blanc. The third course presents an impossible choice: either grilled barramundi, Sicilian caponata, romanesco, purple potato or slow-cooked lamb shank with polenta, nduja croquette and broccolini. This is paired with a glass of either the sublime Stella Bella Chardonnay or the bright, charming Stella Bella Cabernet Merlot. Finally, finish with an elderflower crème brulée with mixed berry compote paired with the Stella Bella Pink Moscato, lovingly crafted from the finest Muscat Rose à Petits Grains in the heart of the Margaret River region.
