Curried Lentil soup, topped with falafel cakes and garnished with minted yoghurt.
Freshly chopped raw venison fillet set on toasted brioche bread served with homemade cranberry jam and topped with fresh cranberries.
Potato gnocchi tossed with chicken and pancetta, finished with cream and garnished with crushed walnut.
Poached grouper fillet in herbs and white wine, accompanied by charred leeks, enriched with a smooth leek and garlic veloute’ topped with caviar.
Confit duck leg, set on smoked celeriac cream, served with mixed berry sauce and finished with crispy buckwheat garnish.
Char-grilled beef flank steak, cooked to your liking, set on asparagus confit, enriched with beef jus and finished with crispy Parma ham.
Set on a dark chocolate biscuit and served with baileys sauce.
Served warm, set on coconut infused custard cream, topped with raisins and complemented with vanilla ice-cream.
Like a rich smooth chocolate mousse wrapped in pancakes served with nocciola drizzle and caramel sauce.
2 Scoops of Ice-cream.
All main courses are served with roasted vegetable and roasted potatoes.
Important note: Please notify us with any allergies or special diets with your reservation, so we can accommodate accordingly.
This set menu will be served on Valentine’s Day.
(V) Vegetarian; (GF) Gluten Free; (LF) Lactose Free.