Dinner Sample Menu
| S T A R T E R S |
YELLOWFIN TUNA CRUDO
Yuzu, citrus and olive oil.
PASSIONFRUIT & AVOCADO SEABASS CEVICHE
Lime, coriander and chili.
BURRATA & HERITAGE TOMATOES
Basil oil and aged balsamic.
ROASTED PEAR & GORGONZOLA SALAD
Roasted pear with Gorgonzola, Parma ham, rocket and a honey glaze.
PARMESAN-CRUSTED SCALLOPS
Golden Parmesan-crusted scallops with avocado, citrus salsa, fresh herbs and lemon oil.
TOMATO CROSTINI
Tomato carpaccio on crisp crostini, finished with fresh spring onion and basil.
| M A I N C O U R S E S |
SLICED FILLET OF BEEF
Chimichurri, roasted baby potatoes, glazed baby carrots and maple carrot puree
PAN-SEARED SEA BASS
Salsa Verde, cauliflower purée and seasonal greens.
CHARGRILLED OCTOPUS
Smoked romesco sauce, warm baby potatoes tossed with fresh herbs and charred tender stem broccoli.
PAN-SEARED DUCK BREAST
Orange jus, pak choi, roasted baby potatoes, carrot purée and fresh orange segments.
STUFFED CHICKEN ROLL
Panko-crusted chicken breast stuffed with spinach and feta.
CLASSIC PAD THAI
Choice of prawns, chicken or tofu with peanuts, bean sprouts and lime.
CARIBBEAN GRILLED LOBSTER
Garlic butter, herb potatoes and grilled vegetables.
RICOTTA PUMPKIN GNOCCHI
Basil pesto, roasted tomatoes, burrata and toasted pine nuts.
YELLOW CURRY COD
Pan-seared cod with a fragrant yellow curry sauce, cauliflower, jasmine rice and fresh herbs.
SLOW-COOKED BEEF SHORT RIB
Slow cooked beef short rib in a rich red wine sauce topped with a vibrant gremolata sauce and caramelized shallots.
SEARED LAMB
Seared lamb with ratatouille, charred asparagus, silky potato parfait, and rich red wine butter.