Crispy duck rolls with spicy plum & ginger sauce - Peking duck crepes
Sesame duck & wonton salad with salad of baby spinach leaves, water chestnuts & candied chilies
Long & short duck soup - steamed duck sin mai in a light Asian broth with shitake mushrooms
Moroccan flavoured duck tagine pie with chermoula
Lemon sorbet
Tournedo of duck breast with foie gras, served with potato roesti & cassis jus
Poached miniature pears in pinot syrup
Piore william brulee
Mini hazelnut & chocolate tartlets
Pinot jelly with honey roasted quince
Each course accompanied by a small vinyard pinot from the Yarra Valley, introduced by the winemakers.