DEGUSTATION

DINNER

AMUSE-BOUCHE
Scallop ceviche mille-feuille with avocado salsa

APPETISER
Alaskan king crab cannelloni with green peas chowder

SORBET
Passion fruit sorbet

MAIN COURSE
Fillet mignon and scallop with butternut squash,
root vegetables and kaffir lime jus

DESSERT
Chocolate tart and vanilla ice cream
 DEGUSTATION DINNER
NO SHELLFISH
AMUSE-BOUCHE
Salmon gravlax mille-feuille with avocado salsa
on cure watermelon, orange segment and lime foam

APPETISER
Wild mushroom cannelloni in kaffir lime smoked tomato chowder,
green tomato confit and spicy pumpkin salsa

SORBET
Passion fruit sorbet

MAIN COURSE
Fillet mignon and white fish, butternut squash,
root vegetables and kaffir lime jus

DESSERT
Chocolate tart with vanilla ice cream
 DEGUSTATION DINNER
GLUTEN FREE

AMUSE-BOUCHE
Scallop ceviche mille-feuille with avocado salsa

APPETISER
Mushroom potato cannelloni with green pea sauce

SORBET
Passion fruit sorbet

MAIN COURSE
Fillet mignon and scallop with butternut squash,
root vegetables and kaffir lime jus

DESSERT
Vanilla Crème Brûlée
 DEGUSTATION DINNER
NO EGG

AMUSE-BOUCHE
Scallop ceviche mille-feuille with avocado salsa

APPETISER
Alaskan king crab cannelloni, green pea sauce

SORBET
Passion fruit sorbet

MAIN COURSE
Fillet mignon and scallop with butternut squash,
root vegetables and kaffir lime jus

DESSERT
Tutti frutti jelly
 DEGUSTATION DINNER
PESCATARIAN

AMUSE-BOUCHE
Scallop ceviche mille-feuille with avocado salsa,
cured watermelon, orange segment and lime foam

APPETISER
Lobster cannelloni in kaffir lime shellfish chowder,
green tomato confit, and spicy pumpkin salsa

SORBET
Passion fruit sorbet

MAIN COURSE
Char-broiled barramundi and scallop with butternut squash,
baby vegetables, marinated asparagus and shallot jus

DESSERT
Tutti frutti jelly
 DEGUSTATION DINNER
VEGAN

AMUSE-BOUCHE
Home-cured melon and aubergine terrine,
marinated asparagus and passion fruit dressing or coulis

APPETISER
Wild mushroom potato cannelloni and tomato ragout

SORBET
Passion fruit sorbet

MAIN COURSE
Eggplant caponata, stuffed wild mushroom,
roasted potatoes with cherry tomato coulis

DESSERT
Cinnamon infused pumpkin custard
 DEGUSTATION DINNER
VEGETARIAN

AMUSE-BOUCHE
Home-cured melon and aubergine terrine,
marinated asparagus and passion fruit dressing or coulis

APPETISER
Chardonnay infused wild mushroom cannelloni with tomato ragout

SORBET
Passion fruit sorbet

MAIN COURSE
Green pea risotto with steamed cabbage duxelles,
grilled asparagus with eggplant sauce

DESSERT
Mango panna cotta