ENTREES

FISH

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

Thyme & Ricotta Ravioli

with Asparagus and Spicy Marinara
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Braised Lentils with Mustard Seeds
Thyme and Pearl Onions, Creamed Champ Potatoes
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Tortellini with Broad Beans
Watercress and Gorgonzola
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Egg Plant Balti Curry
with Coconut Rice and Greek Yoghurt
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Leek and Blue Cheese Tart
with Fresh Spinach and Lemon
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Chinese Cabbage “ravioli”
with Hoi Sin Stir Fry and Cashew Nuts
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Mushroom and Eggplant Lasagne
with Cherry Tomato and Oregano Salad
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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
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Vegetarian Black bean Chili
with Cumin and Creme Friache
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Stuffed Poblano’s
with Quinoa, Peppers and Pumpkin, Oregano and Tomato sauce
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Three tomato and Parmesan Risotto
Served with freshly shaved parmesan