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Italian pork beef and fennel meatballs in rustic tomato sauce with spaghetti.
Confit of Tasmanian salmon, soba noodle and tofu salad, Japanese yuzu dressing, pickled ginger and sesame seeds.
Slow roasted chicken breast, sweet corn and mushroom succotash and harissa jus.
Spinach and ricotta ravioli, mushrooms ragu, brown butter, sage, parmesan and roasted pine nuts.
Vietnamese coleslaw with coconut poached chicken and nuoc cham.
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