- Freshly shucked Sydney rock oyster, red nahm jim

- Makrut lime-cured kingfish, preserved cumquat vinaigrette, salted radish

- Seared Abrolhos Island scallops, tom kha, fragrant chilli oil

- Pork dumplings, roast Sichuan chilli sauce, crisp shallot

- Vietnamese vermicelli noodle salad, green nuoc cham

- Yellow curry steamed blue eye, wok-tossed summer vegetables, coconut salad

- Sher wagyu beef sirloin (marble score 7+), smoked onion glaze, roast shiitake, asparagus

- Wok-tossed bok choy, spicy oyster sauce, crisp garlic

- Chocolate and Vietnamese coffee mousse, macadamia crumb, dulce de leche ice-cream

- Son-in-law egg, chilli jam, Asian herbs

- Silken tofu, roast Sichuan chilli sauce, pickled daikon

- Steamed rice noodle roll, Asian mushrooms, vegan XO sauce

- Tofu and barbecued spring onion wontons, gochujang dressing, puffed rice

- Vietnamese vermicelli noodle salad, green nuoc cham

- Thai yellow curry, wok-tossed summer vegetables, coconut salad

- Char-grilled eggplant, smoked onion glaze, roast shiitake, asparagus

- Wok-tossed bok choy, spicy vegan oyster sauce, crisp garlic

- Coconut and makrut lime sorbet, macadamia and chocolate crumble, grapefruit

- Balls of Happiness (gol gappa)

- Colonel Tso's cauliflower

- Chicken tikka with onion salsa and pineapple-jalapeño chutney

- Tandoori corn with masala ghee and spiced popcorn

- Butter chicken, snapper curry, yellow dhal and papadi salad

served with rice, chutneys and naan

- Kulfi

- Torreblanca Cava 2018, Penedès, Spain

Tapas

- Rock oyster and kumquat mignonette

- Tuna and radish pintxo crudo with espelette oil

- Corn and smoked chili croqueta

- Broadbean and buffalo curd tostado

Raciones

- Yellowtail kingfish “pancetta” with lemon oil

- Clams with manzanilla and butter

- Tomatoes, stracciatella and horseradish

- Chicken “da Guia” in green garlic sauce

Cheese

- Chebris and membrillo

Dessert

- Fig leaf, pistachio and olive oil crema

- Bloody Mary Spritz or Virgin Mary Spritz

From the grill

- Sardines

- Peppers de Padrón

- Squid

- Lamb ribs

Main course

- Clams in coriander butter

- Buffalo milk cheese and cucumber

- Bifana – Lisbon’s famed sandwich with spit-roasted pork

Dessert

- Pastel de nata

- Ginjinha (Portuguese cherry liqueur)

- Negroni Sbagliato on arrival

- Sydney rock oysters

- Tuna carpaccio with green tomato, pickled onion and lemon

- Fusilli with prawns, zucchini and cherry tomato

- Snapper fillet and roast potatoes with Livornese sauce

- Insalata mista

- Pavlova

Main course (choose one)

- Fish and chips

- Chicken schnitzel and chips

- Spaghetti Bolognese or pomodoro

Dessert

- Pavlova or gelato

* Note that the kids' menu is only available for early sittings on New Year's Eve

To start

- Pop Rocks and Pearls: Aged Cava served with Sydney rock oysters and oscietra caviar

- Heirloom-tomato gazpacho

Entrée

- Manchego and onion croqueta

- Roasted Abrolhos Island scallop, cauliflower and hazelnut purée, crisp chicken skin

- Wagyu beef pinchos morunos

Main course

- Buttermilk-braised lamb shoulder, peas and beans

- New potatoes and chives

- Garden salad

Dessert (add $10)

- Pedro Ximénez-braised strawberries, meringue, vanilla cream, shortbread

Moritz Lager, Barcelona, Spain

Kelly Brothers Apple Cider, Yarra Valley, Vic

Julia & Navines Cava Brut NV, Penedes, Spain

Cuatro Rayas ‘Cantarranas’ Verdejo Sauvignon Blanc 2018, Rueda, Spain

Bebida Chardonnay 2018, Yarra Valley, Vic

Bress ‘Gold’ Pinot Noir 2018, Harcourt, Vic

Azul y Garanza Tempranillo 2018, Navarra, Spain

Snacks

- Dressed crab salad, potato crisp, salted chilli

- Steamed soy custard, spanner crab, XO

- Pork belly and spanner crab cheung fun, soy-butter sauce

- Crab cake sando with fermented chilli sauce

Entrée

- Stir-fried egg noodles with seaweed and spanner crab gravy

- Asparagus and wood-ear mushroom salad, salted egg yolk

Main Course

- Dashi baked rice, mud crab, aïoli

- Roasted Tokyo turnip, miso sour cream

Dessert

- Pineapple and coconut ice, pineapple syrup

Sydney Rock oyster, lime mignonette

Nori cracker, avocado & chives

Steamed honey bug, Shaoxing wine, bonito mayonnaise

Raw kingfish, fermented green chilli, buttermilk dressing

Broadbean, asparagus, green pea salad, silken tofu & horseradish

New England lobster roll

Suckling pig, soft herbs, fermented chilli & Chinese mustard

Peanut butter parfait, salted caramel & soft chocolate

- Zucchini flower, spanner crab, black garlic

- Char-grilled king prawn, Prosecco zabaglione

- Heirloom tomatoes, capers, saltbush

- Venison carpaccio, black figs, vincotto

- Tortelloni, cotechino, endive

- Spaghetti, Moreton Bay bug, sorrel

- Insalata radicchio, balsamic dressing

- Tipomisu

- Panettone, berries and cream

To start

- Hiramasa kingfish, peach, tomato and lime

- Burrata, olives, walnuts and basil

- Salumi selection and gnocco fritto

- Calamari, prawns, cauliflower and chilli

Main course (choose one)

- Squid ink spaghetti, WA blue swimmer crab, chilli, tomato and fish roe

- Reginette cacio e pepe with black truffles

- Cone Bay barramundi, leek, saffron, cauliflower

- 250g Sher wagyu rump with Jerusalem artichoke

- Grilled baby chicken, mustard, lemon, thyme

Sides

- Potato chips with herb seasoning

- Mixed leaf salad, apple, cashew nut, white balsamic

Dessert

- Bigné, white chocolate mousse, salted caramel

- Mini raspberry tart

This is a sample menu only

- Sashimi of white fish, fresh Tasmanian wasabi, shoyu

- Japanese eggplant salad, ginger tosazu

- Char-grilled mackerel marinated in saikyo miso

- Kiritanpo: miso-glazed roasted rice, togarashi

This is a sample menu only

- Tomato ceviche

- Japanese eggplant salad, ginger tosazu

- Char-grilled king oyster marinated in saikyo miso

- Kiritanpo: miso-glazed roasted rice, togarashi

- Supernatural Spritz

- Shochu Citrus High

- Denton Shed Chardonnay 2019

- Denton WTF Yarra Pinot Noir 2020

- Zaku Nama Genshu Sake

- Italian grazing board: a selection of fine Italian cured meats, three cheeses, grissini, fruit toast and pickles

- Pork and veal meatballs on a bed of creamy rosemary smash with green sauce and garlic bread

- Poached pears, rocket, aged parmesan and balsamic, served as a side

- Classic tiramisu

- Char-grilled corn (1 pp)

- Tortilla crisps with pico de gallo and guacamole (to share)

- Taco (1 pp)

- Quesadillas (to share)

- Bunuelos (to share)

- House Margarita jugs (to share, 1 between every2/3 guests)

Entrée

- Steamed siu mai

Scallop siu mai, pork and prawn siu mai and Angus beef siu mai

- Curry fish balls

Balls of fish cooked in a spicy curry sauce

- Stuffed three treasures

Tofu, capsicum and eggplant stuffed with minced prawn and topped with black-bean sauce

Main course

- Soy-poached chicken

Chicken poached in our 30-year-old master stock and served with edamame beans

- Braised brisket of beef

Slow-braised Angus brisket with turnip, served with steamed rice

Dessert

- Pudding of summer fruits

Chilled pudding of mango, pomelo and sago, topped with a tropical fruit salad

- Egg tarts

Fresh baked egg tarts in puff pastry

- Chinese tea, coffee, almond cookies

- Merimbula oysters, mignonette

- Dressed Fraser Island spanner crab, prawn butter, warm flatbreads

- Smoked saltbush lamb ribs, harissa, macadamia, finger lime

- Summer berry trifle, vanilla cream, lemon myrtle

First shared course

- Saganaki, red grapes, balsamic

- Housemade dips served with flatbread

- Oysters

- Crisp pork belly, pear gel (gf)

- Salad of watermelon, stracciatella, seeds and basil (gf)

- Grilled baby octopus, romesco, chorizo crumb

- Calamari with tartare and lemon

Second shared course

- Slow-cooked lamb shoulder

- Huli-huli chicken

Sides

- Cargo slaw

- Roast potatoes

Dessert

- A selection of Cargo desserts

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