Chef’s Menu

Appetizer

Cockles, calamari, scallops, cucumber, salmon roe, micro greens, tarragon oil, lemon zest

Nautilus sauvignon blanc 2017, Marlborough, New Zealand

Pre-main

A la minute poached then “torched” Phuket jumbo prawn, crustacean bisque sabayon, popcorn shoot and arugula salad, dried tomato oil dressing
Sommer Riesling 2016, Schloss Vollrads, Rheinhessen, Germany

Main

“The return of the mixed grill”
Grilled Kurobuta pork chop, orange cinnamon sauce
Seared Australian Angus 120-day grain fed tenderloin medallion, grilled King Trumpet mushrooms, thyme jus Pistachio crusted lamb loin cutlet, ratatouille confetti, Kalamata olive tomato jus
Prazo de Roriz 2011, Pratz & Symington, Douro, Portugal

Dessert

Mixed berry bavarois, white chocolate ice-cream, raspberry jelly, micro meringues, fresh raspberry coulis
Sileni Late Harvest Semillon 2011, Hawke’s Bay, New Zealand