Chef Michael Chivandire

Grilled octopus with creamy guacomole, mango salsa with citrus yuzu dressing

Blue cheese souffle served with fig chutney , pickled onions, walnut and blue cheese sauce

Chicken kiev with arugula pesto

Champaigne risotto

Fettucine with wild mushroom sauce

Confit duck leg with baby carrot purre and grilled vegetables with a drizzle of red wine reduction

Beef wellington with creamy potato and seasonal veggies

Grilled fillet mignon served with bone marrow sauce And potato foam

Guava glazed grilled salmon with creamy potato and grilled shrimp

Baked alaska

Chocolate lava cake with vanilla ice cream and honeycomb

Grilled octopus with pineapple salsa and guacamole

Chicken Caesar salad with Parmesan shavings and crispy cheese

Spaghetti carbonara with guanciale and pecorino romano

Pumpkin risotto with truffle

Pistachio crusted lamb with creamy garlic potatoes

Grilled fillet mignon served with bone marrow sauce

Grilled salmon with guava syrup and potato foam

Chocolate lava cake

Classic cheese cake

Spicy beef arancini with b>asil pesto pecan nuts and cream cheese

Pork baobun with Asian sweet and sour sauce

Tuna Nicoise salad

Seafood linguine

Vegetarian risotto

Fish cakes with remolade sauce

Braised lamb shank served with potato pureé, seasonal vegetables and gravy

Duck breast served with carrot purre and roasted beets

Grilled tiger fish served with pea puree, brasel sprouts and new English potatoes

Grilled salmon with corn salsa, basil pesto and eggplant puree

Rib eye steak served with potato foam, olive tapanade and mushroom sauce

Grilled lobster served with carrot purre, baby carrots and vanilla foam

Malva pudding served with Amarula anglaise and vanilla ice-cream

Classic cheese cake

Chocolate fudge

Cream brulee