Ceviche of Queensland wild caught prawns and Red Emperor fillet with avocado, fresh Mexican mango, coriander, tostada and vuelve a la vida sauce

Chef Oliver Campbell, Yacht Club
Slow roasted Red Gum smoked Hereford short rib, pumpkin puree, roasted baby onion, Bredbo black garlic, heirloom carrot and pan jus

Platter of Artisan Victorian Cheeses
Maffra cloth bound mature cheddar, Gippsland Blue and double brie served with crackers, fresh grapes, quince paste

Chef Bradley Howden, Southern Cross Club Tuggeranong
Pandanus custard served with puffed black rice, toasted sesame seed, mint and lychee salad, coconut wafer and salted peanut and pal sugar brittle