7 SEPTEMBER - 3 OCTOBER
 
 
SHRIMP STACK
pan-fried shrimps, iceberg lettuce, dried tomatoes and quinoa cauliflower scone

CREAM OF SWEETCORN SOUP
with lime, coriander and green salsa tortilla

MOZZARELLA FILLED ARANCINI
in Arrabbiata sauce with crispy sausage

SEA BASS FILLET
with barley risotto and green pea-mint sauce

LEMON, HONEY AND GARLIC GLAZED CHICKEN BREAST
fresh salad with onions, sumac and pimento

PORK TENDERLOIN WITH CHIPOTLE AND TARRAGON
sweet potato pureé and red wine sauce

FILLET OF BEEF WITH CHIMICHURRI
roasted pepper sauce and crispy polenta

PLUM PIE
 
  
 
 
4 OCTOBER - 7 NOVEMBER
 
 
Dorada carpaccio

Tom Yum soup

Salmon ravioli

Hemp coated trout

Duck breast with blackberry

Pork tenderloin with smoked plum sauce

Beef Wellington

Coffe caramel mousse