8th November -  21th November 2017

Amuse Bouche


Tuna Carpaccio a la Nicoise

black olives, young potatoes, capers, quail egg, dressed with salsa verde

Ravioli with Asparagus

in light cream sauce

Pan-Fried Barramundi Fillet

roasted pepper coulis, cherry tomatoes, potatoes puree and sweet basil vierge  

Dark Chocolate and Orange Mousse Cake

vanilla custard and speculoos


Homemade pralines