Smooth purée of zucchini and coconut milk, ginger and fresh herbs

Crafted daily from seasonal ingredients. Please ask your server

Juicy cherry tomatoes, cucumber, red onion layered with Parmigiano and mixed greens, basil, dressed with balsamic and cherry vinaigrette

Creamy goat cheese, caramelized peach, fig, crisp greens, tomato, cucumber, finished with balsamic cream, olive oil and roasted sunflower seeds

Pan-fried shrimp with broccoli, soybeans, and seasonal greens, topped with cherry tomatoes, cucumber, house-pickled red onion, and mango mayonnaise

A crisp mixed greens with tomato, cucumber and chives, finished with a touch of balsamic cream and olive oil

Tiger prawns with spicy mayonnaise, teriyaki, sesame and ponzu over crisp greens

Salmon with diced mango, avocado, kumquat, topped with crisp tempura flakes, dill and citrus dressing

Thinly sliced beef tenderloin with truffle mayonnaise, arugula, capers and Parmigiano cheese

Two goat cheese croquettes and two tartlets with salmon tartare

Scallops on a silky cauliflower purée, refined with crispy bacon and a beurre blanc sauce

Roquefort, Brie, Prosciutto, Bresaola, fig jam, homemade olives, grissini, dried fruit, nuts, bread

Creamy risotto with tamarind, flavoured with roasted peanuts and black salt

Crispy aubergine schnitzel served with basil-dressed tomato salad, Parmigiano, balsamic crème, guacamole and chimichurri

Chicken breast rolled with ham and cheese, paired with mashed potatoes, grilled gem lettuce, and Cordon Bleu sauce

Risotto cooked in an aromatic seafood stock, with clams, mussels, prawns and salmon flakes

Beef cheek braised in red wine, paired with parsnip and potato espuma, sautéed mushrooms and pickled red onions

Pan-fried seabass with creamy cauliflower purée, asparagus, broccoli and potatoes, finished with a beurre blanc sauce, dried fruit

Pan-seared salmon with coconut curry sauce, served with pickled cucumber and red beans.

Duck breast paired with spinach polenta croquette, lotus chips, pear relish purée, sweet and sour tamarind based sauce

Matured Black Angus steak, topped with aromatic herbs, popped grains, pickled apple ravioli with pear relish, cold potato salad with tarragon, Bearnaise foam

Crème brûlée with coffee and topped with caramelized sugar, served with ice cream and phyllo crust

Warm chocolate cake with a melted centre and cherry, served with vanilla ice cream, hazelnut, seasonal fruit

Delicate rose mousse with rose and ginger syrup, crunchy almond and walnut crumble