New Years Eve

Succulent king prawns with crisp baby gem lettuce, blood orange and pickled cucumber, dressed in a cognac marie rose sauce and finished with jewel-like pomegranate seeds and a delicate squid-ink tuile

Warm oven-baked goat's cheese served with saffron-poached pear and silky beetroot purée, accompanied by handmade beetroot and pecan bread roll and finished with candied citrus, pecans and an orange vinaigrette

Finely hand-cut raw beef fillet marinated with egg yolk, lemon, yellow mustard, shallots and peppers, finished with extra virgin olive oil and served with a crisp savoury bread waffle

Slow-braised cotechino served with golden crispy polenta and beluga lentils braised in red wine, finished with a vibrant mandarin sauce

Beef wellington encased in a duxelles of wild and porcini mushrooms, served with buttered spinach, glazed baby carrots and velvety pomme puree, finished with a rich red wine reduction

Gratinated half lobster served with spaghetti in a luxurious lobster cream with cognac, dijon mustard and tarragon, finished until golden

Paprika-glazed tofu served with pak choi, white mushrooms and spring onions in a coconut, soy and chilli sauce, accompanied by fragrant coconut rice and finished with sesame seeds and fresh lime

Fresh pasta parcels filled with a delicate carbonara cream, served with a silky pecorino sauce and crispy guanciale, finished with marinated egg yolk

A trio of luciano's favourite desserts