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


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

ENTREES VEGETABLES Thyme & Ricotta Ravioli with Asparagus and Spicy Marinara *** Braised Lentils with Mustard Seeds Thyme and Pearl Onions, Creamed Champ Potatoes *** Tortellini with Broad Beans Watercress and Gorgonzola *** Egg Plant Balti Curry with Coconut Rice and Greek Yoghurt *** Leek and Blue Cheese Tart with Fresh Spinach and Lemon *** Chinese Cabbage “ravioli” with Hoi Sin Stir Fry and Cashew Nuts *** Mushroom and Eggplant Lasagne with Cherry Tomato and Oregano Salad *** Medley of Char Grilled Vegetables baked in a bag with white wine, tomatoes and Rosemary Zucchini filled and Roasted with Lemon Couscous Mint and Tomatoes Braised Sunchokes with Parmesan and cream, Parsley & lemon Gremolata Served with Green Tomato Raita Egg Plant Stuffed with Feta, Pine Nuts and Oregano Served with Puttanesca Tomatoes *** Vegetarian Black bean Chili with Cumin and Creme Friache *** Stuffed Poblano’s with Quinoa, Peppers and Pumpkin, Oregano and Tomato sauce *** Three tomato and Parmesan Risotto Served with freshly shaved parmesan