18 April - 1 May 2018

Amuse Bouche

 

Beef Carpaccio

with arugula salad and crispy parmesan chips

 

Poached Egg and Air-Cured Italian Ham

with grilled asparagus & truffle sauce

 

Grilled Pork Chop

with mushroom sauce, oven roasted potato wedges,

pan-burst cherry tomatoes and mixed vegetable

 

Almond Dacquoise and Milk Chocolate Mousse

Rhubarb Confit and Greek yoghurt ice cream

 

Freshly Brewed Coffee & Tea

served with Homemade Pralines