12th February until 25th February 2018

Amuse Bouche

by Chef Slava


Pan Seared Sesame Coated Blue Fin Tuna

served with Green Mango Salad and Soy Sauce Dressing 


Australian Lamb Rump 

on Traditional Risotto ala Milanese and Lamb Jus   

(A Glass of Gold Wine Selection Semillon & Sauvignon Blanc 2015)


Crispy Pork 

served with Potato Puree, Glazed Grape and Red Wine Reduction  

(A Glass of Gold Wine Selection Shiraz & Cabernet Sauvignon 2015)


Yoghurt Panna Cotta

on Strawberry Consommé 


Freshly Brewed Coffee or Tea

Accompanied by Royal Wing Pralines