Grilled Spatchcock topped with a preserved lemon crust, roast asparagus & yoghurt sauce

pair with PALA ‘I fiori’ Vermentino – Sardinia, Italy 13/54
or SEW & SEW Sauvognon Blanc – Adelaide Hills, SA 60
or PASCAL JOLIVET Sancerre Sauv Blanc – Sancerre, France 90

Roast Long Island Duck Breast Du Puy lentils & beetroot, feta crumble & chard leaves

pair with RISING Cabernet Franc – Yarra Valley, Victoria 17/70
or CURLEWIS Pinot Noir – Geelong, Victoria 17/70
or DENTON SHED Pinot Noir – Yarra Valley, Victoria 73