The Prologue-Starters

Confit of Scottish Salmon with spiced crust S Patagonian Calamari, Quinoa, sweet & sour Radish with Prawn cracker

Big Eye Tuna Carpaccio & Tartar with Mango S

Coriander, Shaved Fennel bulb & Green Pea Cream

Sous Vide cooked free-range Chicken with Minted Avocado

Goose liver & Soya – Ginger dressing

Mezzah Froid - Mezzah Chaud N V

Walnut Beetroot Quenelle, Carrot Hummus, Spinach Bil Zeit, Haloumi Spring Roll, Spinach Fattayer, Arabic Bread with Pomegranate Injection

Chevrie Goat’s cheese & baby Beetroot N V

with Cauliflower couscous, Cucumber Carpaccio, toasted Pistachio & Ponzu dressing

The Main Event Red Snapper with Antiboise S

Basil, Taggiasche Olives, Sweet Potato & Lime butter

Lamb loin & Confit Lamb shoulder with Parsnip

Parsley, Parmesan & roasted Red Capsicum, Lemon-Thyme sauce

South African Tenderloin with Porcini cream G

Braised Baby Beetroot, Goats cheese Ravioli, Celeriac Fondant & Truffle Jus

Free range Corn fed Chicken breast f i l led with Scamorza N G

Red Pepper Couscous, roasted Walnuts, fresh Mint pesto & Cumin sauce

Pearl Barley with Saffron V

Red Onion compote, Eringi mushrooms, creamed Parsnips & green bean emulsion

N - Contain Nuts A - Contain Alcohol V – Vegetarian S – Shel lf ish G – Gluten Free

The Epilogue-Desserts Strawberry Cappuccino N G A

Sorbet & Grand Marnier Cream with Orange powder

Spiced Orange & Grapefruit with Pineapple ,

White Chocolate Mousse & Basil – Yoghurt Ice Cream

Chocolate Fondant with Orange-Chocolate Brownie N G

Chocolate Macaroon, Pistachio dust & Peanut butter ice cream

Nut-Cake with Rhubarb N G

Kaffir Lime leaves, Raspberry & Mascarpone with Poppy seeds

Bateaux Fruit N

Pineapple, Honey Melon, Rock Melon, Dragon Fruit, Kiwi, Berries, Chocolate Lollipop Stick, Mini Marshmallow & Lavender Macaroon

N - Contain Nuts A - Contain Alcohol V – Vegetarian S – Shel lf ish G – Gluten Free