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Starter: mushroom ceviche with miso aubergines and ginger ponzu sauce.

Main course: roast duck breast with grilled pear chutney, taro root pancake, and green mango-jicama salad.

Split with group: lavender creme brulee with white peach sorbet, hazelnut and raspberry leather; red velvet cake with white chocolate wattleseed ice cream and chocolate sugar; blackberry panna cotta with shaved coconut ice.

Banker's Bonus - Laird's Bonded apple brandy, yellow chartreuse, sweet vermouth and lemon.