I like carpaccio.

My understanding of what it is conforms to Wikipedia’s definition:

Carpaccio … is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna) generally thinly sliced or pounded thin and served as an appetizer.

According to Arrigo Cipriani, the present-day owner of Harry’s Bar, Carpaccio was invented at Harry’s Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo in 1950 when she informed the bar’s owner that her doctor had recommended she eat only raw meat.

What, then, does the Hyatt in Collins Street, Melbourne, mean by the following (found in their events menus)?

• Carpaccio of roast beetroot, goat cheese, fine herbs, citrus dressing
• Seared tuna carpaccio, dill, capers, aioli and baby herbs