Dinners

Starters

3 day pressed tomato terrine, toasted brioche, goats curd, baby rocket and chive essence

Cray fish and pickled cucumber salad, toasted sesame seeds, roasted cherry tomatoes and bloody Marie sorbet

Maize-fed Chicken and chorizo terrine, Basil infused crouton and dragachelio

Main Courses

Crusted tamarind rump of lamb with a trio of vegetable stacks: beetroot, Yukon gold’s, spring vegetables, port and redcurrant reduction

Char grilled beef fillet, baked macaroni cheese, slow roasted Roma tomato, curly kale & deep red wine jus

Pan-fried salmon with a preserved lemon and prawn potato tian, baby watercress salad and a lobster bisque sauce

Seared corn fed chicken breast, tagliatelle pasta, asparagus, baby leeks, cherry tomatoes and a rich white truffle and wine cream

Enoki, basil and ricotta ravioli with champagne and watercress cream and drizzled with truffle

Desserts

Strawberry terrine with sour cream, basil consommé and warm sugar coated doughnuts

Madagascan vanilla pannacotta, black olive and sea salt caramel shard and white chocolate crackers

Nelly orange cheesecake, pistachio biscotti, toffee popcorn and orange sauce

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