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