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ENTREES
FISH
***Baked Sea Bass
with Black Olive Tapenade Crust, Garlic Sauteed Black Bean and Tomato Salsa and Lemon Oil
***Potato Crusted Halibut
Cauliflower puree, Champagne White Butter Sauce, Champagne Aioli
***Lemon, Garlic and Chilli Tiger prawns
with Dill Aioli and Saffron Cous Cous
***Lime and Garlic marinated Squid
with black olives, Cilantro and Tomato Chili jam
***Blackened Halibut
with French green Lentils, Caramelzed Parsley Root and Ruby Grapefruit Confit and Cardamon oil
***Asparagus Salmon
with lime Hollandaise and Chervil
***Grilled Whole Lobster tails
served in banana leaves, Garlic Butter, Lemon, Watercress Salad
***Grilled Brill (similar to Turbot)
with Prosciutto, Radicchio, Capers and Lemon, Black olive mash
***Charred Red Snapper
Dried Fruit-laced Basmati, Sauteed Snow Peas and Sesame Vinaigrette
***Tagliatelle with Red Mullet
Sun Dried Tomato, Chili, Parsley and Green Olives
***Lobster with Crayfish tartar
Carrot and Celeriac Remoulade and Chervil Vinaigrette
***Cuttlefish “Canneloni”
with Black Olive & Tomato dressing
ENTREES
MEAT & POULTRY
Butterflied Leg Of Lamb Roasted with Pistachio Nuts, Coffee beans and Celeriac
Carved and served with Balsamic glazed Beans and Gruyere Mashed Potato
***Char Grilled Rump Steak
with Sauce Maltaise, mustard fries and Ceppolini Onions
***Crispy Loin of Pork wrapped in Pancetta
With tomato relish and corn fritters
***5 Spice and Maple Seared Duck breast, Pulled pork
With Kumkwat relish and carrot risotto
***Fillet of Beef, seared and stuffed with Foie Gras
rolled in Phyllo and baked golden, with Sauteed Wild Mushrooms
***Grilled T-bone steak with truffle creamed Spinach
Rosemary Potato Latkes, Red Wine Jus
***Confit of Duck Leg, served crisp with Creamy Nappa Cabbage Potatoes
Braised Cinnamon and Apricot and Stewed Cranberries, Bacon Lardons
***Balsamic and Apricot glazed Guinea Fowl Breasts with Light jus
Roasted Butternut squash and Lemon grilled Zucchini & Harissa
***Butter poached rib eye
Horseradish Mashed potatoes, Buttermilk Onion rings and Horseradish Cream
***Olive oil Poached Rack of Lamb, Harissa Ratatoulle, minted peas
With Rosemary Baby Potatoes
***Slow Roast Pork Belly with Pak choi, Roast Garlic and Ginger
Palm Sugar Jus and pearl onion
***Thyme glazed baby back ribs
On Roasted Rhubarb with Crushed sage Potatoes
***Pan Roasted Rib Eye Steaks with Parsley & Wild Garlic Bernaise
Potato and Bacon Terrine
***Pork Loin Chops with Lentil Salad and White Onion Compote
Mustard seed Mash
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