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Menus and Catering
Dinner
Open-Face Keahole Lobster Roll
Wasabi aïoli and sweet shoyu drizzle
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Roasted Tomato and Saffron Bisque
Boursin crostini
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Beef Tenderloin with Grilled Jumbo Prawns
Caramelised shallot potato puréewith red wine and native berry reduction
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