4-Course Dinner by Chef Sarah with Paired Wines from Female Wine Makers

Menu:

Cocktail snacks: Prawn Toast with Chili Aioli and Onion Tarte Tatin with Creme Fraiche

First:

Tuna Crudo, Organic Olive Oil, Fresh Citrus, Caper Relish, Toasted Pinenuts 

Second:

Truffle Burrata Ravioli, Green Olive Tapenade, Roasted Chicken Demi

Third:

Espresso Black Pepper Rubbed Beef Tenderloin with Pancetta Red Eye Gravy, Cultured Butter Whipped Potatoes and Spiced Farm Carrots

Fourth:

Passionfruit Cheesecake

Vanilla bean cheesecake topped with passionfruit curd, coconut dulce de leche, lime meringues, toasted coconut and pomegranate seeds