STARTERS

Roast figs wrapped in Parma ham, filled with tellagio cheese on a bed of wild rocket with a balsamic reduction

Vietnamese Spring rolls served with a cucumber and carrot ribbon salad

Poached pear, Gorgonzola and walnut salad served with red onion jam

Roasted red capsicum Soup served with minted yoghurt

Fresh Crab and celeriac Tian

Fennel, roasted tomato and parmesan salad

Asparagus Soup with parmesan crisps and crispy pancetta

Foie gras with toasted brioche and caramelized apples

Crispy tuna rolls with soy and sesame sauce

Pistachio encrusted camembert with red onion jam and herb salad

Coconut Crab cakes with tropical salsa and cucumber salad

Home cured gravalax with Yukon gold blini with a salad of red onions, parsley and caper berries

Tiger prawns avocado salsa

Char grilled scallop and crispy pancetta salad

Involtini of sundried tomatoes, mushrooms, spinach and goats cheese

Crab Salad with cucumber jelly, grainy mustard vinaigrette and a frisee salad

Sushi plate with soused vegetables

Twice baked soufflé with a Gazpacho dressing

Spicy Crab cakes on a bed of tomato, capers and olive concasse served with a lambs tongue salad with a walnut and mustard dressing

Glazed goats cheese with glazed beetroot on an herb and pine nut salad

Baby Squid stuffed with oregano and feta served with a tomato sauce

Warm salad of white asparagus and fresh porcini mushrooms

Scallops wrapped in smoked salmon, on whole wheat blini with fromage blanc, cress salad and a hazelnut dressing


MAINS

Barbadian Seasoned chicken with gingered sweet potato mash and an avo and mango salsa

Chicken Breast Wrapped in Parma/ stuffed with ricotta and spinach and sun blushed tomatoes/onions, garlic, ricotta, roasted peppers, apricots…served on a bed of fresh taglitelle with an asparagus veloute and parmesan crisps/ on a salad of focket, roasted butternut and feta

Grilled duck breast on pomme dauphonise with a julienne of spring greens, broad beans and a port, honey and orange jus


Lamb racks on a parsnip puree with honey glazed baby carrots and mange tout

Lamb Cutlets with spiced lentils and toasted almond green beans

French trimmed lamb racks with a cassoulet of beans with rosemary and sauté potatoes

Deboned loin of lamb with a herb and mustard crust with scallion crushed potatoes

Rack of lamb with a parmesan and herb crust with a mélange of roasted Mediterranean veggies and an onion puree

Harissa lamb chops with apricot and almond cous cous and lemon parsley aubergines

Mustard and herb Crusted lamb loin with Scallion parmesan crushed new potatoes, steamed baby carrots and broad beans


Beef fillet on garlic and parmesan pomme puree with honey roasted butternut and red onion

Kobe beef tenderloin on a wild mushroom risotto on slow oven roasted vine tomatoes

Beef fillet on a bed of roasted baby potatoes, sun blushed tomatoes, red pepper pesto, pine nuts and a fresh blueberry sauce
Cote de boeuf on yellow corn polenta cakes with slow roasted baby root veg and a bordelaise sauce

Peppered beef fillet served with crushed new potatoes, char grilled asparagus and ratatouille

Beef Wellington with Roasted butternut, Steamed Broccoli and a red wine jus with glazed pearl onions

Beef fillet, on Wild mushroom, gorgonzola, walnut risotto with wilted spinach, oven dried tomatoes and a sundried tomato tapenade


Pork fillet wrapped in Parma ham with honey glazed carrots and parsnips served with an apple and brandy sauce/crushed potatoes and ratatouille

Pork tenderloin stuffed with figs and Roquefort cheese served with pumpkin fritters and fine almond green beans


Veal escalope with root vegetable dauphonoise with a olive, SB tomato and anchovy garnish

Veal Chops on a bed of mustard cream root veggies with baby spinach and sauté potatoes


Roasted Monkfish on Curried mussels with haricot vert

Pan-fried Sea bass on a parsnip puree with spinach and a vanilla saffron sauce

Honey Glazed salmon on a warm lemon, herb and asparagus risotto

Poached king klip with green beans rouille and a tomato confit

Sautéed monkfish with braised oxtail, salsify and cepes

Pan fried cod steaks on a bed of ratatouille and Sauté potatoes

Grilled Lobster with and mango/ chilli salsa, Sweet Yam mash and Cassava (Yuca) crisps


DESSERTS

Lemon Tart with vanilla mascarpone

Hot Chocolate fondant with coffee crème anglaise and pistachio biscotti

Double chocolate brownie with crème fraiche and a berry sauce

Sticky date pudding with butterscotch sauce and plantain crisps

Passion fruit/ vanilla/ pomegranate pannacotta with sorbet in a brandy snap basket

Vanilla Marsala poached pears with pear crisps and vanilla ice cream

Passion fruit cheese cake with mango sorbet

Poached peaches with crème anglaise and vanilla ice cream in a brandy snap basket

Chocolate mousse with coffee crème anglaise and an almond chocolate cookie

Chocolate Rebuchon Tart with fresh raspberries

Honey and pine nut tart with vanilla marscapone

Milk tart with French vanilla ice cream

Pecan nut/Walnut pie with fresh strawberries and crème fraiche

Poire Belle Helene served with home made vanilla ice cream

Ganache coated tiramisu served with coffee ice cream and caramelized pears

Chocolate based pavlova filled with lemon curd fresh fruit and a sugar web


LUNCHES

Lamb Fillet in pita pockets with beetroot yoghurt

Salmon fishcakes with avocado salsa

Moroccan chicken salad with jeweled cous cous

Tuna/ salmon nicoise

Potato, wild mushroom and tellagio tart

Beef Brochettes with red onion, pumpkin and capsicum salad/ taboulea

Parmesan and sage veal chops with green salad and lemon wedges

Chilli corn cakes with spinach salad

Thai beef salad and soused veggies

Caviar and salmon blini tortes

Cod and crispy potatoes with mustard lentils

Pork cutlets with capers, lemon, arugula and chopped egg

Seared tuna on an Indonesian rice salad topped with fresh coriander and a soy sesame sauce