Menus Set Lunch

Australian grass-fed beef tenderloin tartar seasoned with herbs and condiments

French small cheese raviolis, creamy baby spinach sauce, smoked pork belly lardons and aged Parmesan cheese

Prawns and capscicum stuffed squid poached in tomato sauce and dill oil

Granny Smith apple compote with mascarpone cream, crumble and Basil lemon sorbet

Home made duck liver terrine, shine muscat, thyme sable biscuit and toast

Boston lobster bisque, lobster tartare with chives, garlic croutons and Avruga caviar

Seared Hokkaido scallop, watercress purée, saffron broth with poached daikon

Seared Atlantic Toothfish, sauteed mini ratatouille and Chateau d’Estoublon extra virgin olive oil

2 hours slow cooked and roasted Welsh lamb racks, mushroom raviolis, grilled king oyster mushroom and rosemary red wine sauce

Rum soaked baba glazed in passionfruit juice and Tahitian vanilla whipped cream