STARTER

• Beet Carpaccio, Bellavitano cheese, dill infused olive oil
• Coriander flavoured red tuna tataki, marinated ginger mayonnaise and tobiko
• Foie gras on a pound cake, served with stewed figs and apples and a Spiced Port reduction

DESSERT

• Chocolate mousse on crispy praline base
• Classic crème brûlée caramelized with maple sugar and fresh berries
• Lemon pie in a Mason jar: almond and hazelnut crumble with whipped labneh

MAIN COURSE

• Chicken breast stuffed with sun-dried tomato, artichoke and goat cheese, served with a white sauce
• Crusted port figs duck magret
• White butter dill grilled salmon and leek fondant
• Beef striploin stuffed with Reggiano, truffle oil meat glaze
• Stack of veal filet, Migneron cheese, spinach and grilled mushroom, red wine sauce
• Giant portobello stuffed with a fine ratatouille, four cheese gratin