Summer vegetable risotto with poached chicken and tarragon

-

Blowtorched sea bass fillet on shredded pickled vegetables with a salsa verde

-

Wild mushroom and truffle arancini with a spicy tomato and red pepper sauce

-

Beef carpaccio with sun dried tomatoes, rustic croutons and a basil oil

-

Sea bream ceviche with crushed tortilla chips on spoons

-

Seared tuna with smashed avocado on a black rye crouton

-

Fresh gnocchi in a rich duck and asparagus ragu with a gremolata

-

Teriyaki salmon and tartare, shaved fennel and cucumber relish and a wasabi guacamole

-

Spicy beef tartare with crispy onions

-

Creamy cauliflower and chickpea soup with roasted cauliflower, pine nuts and truffle oil

​

​

​

​

Sumac crusted cauliflower steak, sweet potato fondant, grilled asparagus and a sauce vierge

-

Lemon, thyme and maple roasted chicken supreme, braised leg pie, served with a star anise carrot, cabbage medley and a wild mushroom sauce

-

Sticky BBQ beef rib with a horseradish mash, green beans, caramelized shallot and chimichurri sauce 

-

Black pepper crusted fillet mignon, brisket bon bon, sauteed spinach, glazed carrot and a red wine sauce

-

Rosemary and garlic lamb steak, spicy kofta, fondant potato, squash puree, charred broccoli and a lamb sauce

-

Crispy skin sea bass and fishcake, caramelized onion and basil mash, grilled asparagus and a salsa verde

-

Confit duck leg and pulled duck arancini, star anise carrot, pea puree and a chimichurri

​

Apple Tarte Tatin with vanilla ice cream and toffee sauce

 -

Sticky toffee pudding, glazed figs, vanilla ice cream and salted caramel sauce

 -

Belgian chocolate brownie and tart, caramelised pineapple, fresh blackberries, blackberry ice cream and almond brittle

 -

Sticky lemon drizzle cake and lemon tart, fresh and dried raspberries, raspberry ice cream and pistachio praline