SHARING PLATTER
Seared Scallops in Half Shell (D, SF)
U10 Scallops | Minted Peas | Shallots | Furikake
Salmon Ceviche (SF)
Smoked Salmon | Avocado l Seared Prawns
Chicory, Radicchio And Frisée Salad (N,D,V)
Goats Curd | Figs & Walnuts Dressed With Balsamic Glaze
MID COURSE
Butterflied Grilled King Prawns
U8 King Prawns | Red Chilli | XO Sauce
MAIN – Choice of One
Herb Crusted Breast Of Chicken (D)
Heirloom Carrots | Crispy Potatoes | Enoki Mushroom | Mushroom Sauce
OR
Grilled Market Fish Of The Day
Braised Broccolini | Heirloom Tomatoes | Fennel & Orange Salad | Beurre Noisette
OR
Classic Italian Gnocchi (GF,V)
Spinach | Sage Pesto | Broccolini Heads
DESSERT – Choice of One
Pistachio Hazelnut Paris-Brest (V)
Pistachio Caquelin | Hazelnut Creme | Choux Pastry | Candied Nuts
OR
Hawaii Island (N,V)
Vanilla Short Crust | Coconut Lime Caramel | Pineapple Mousse | Streusel
VEGAN MENU OPTION
ENTRÉE
Pear Carpaccio
Crisp Pears I Walnut I Gorgonzola I Seeded Mustard Dressing I Orange & Fennel
MID ENTRÉE
Romanesco Steak
Roasted Baby Romanesco | Romesco Sauce | Pistachio | Pestu
MAIN
Classic Italian Gnocchi ( VE, GF)
Spinach | Heirloom Tomato Nage | Broccolini Heads
DESSERT
Passionatta
Lychee Mousse I Passionfruit Jelly I Orange Blossom Fruit Medley
Dietary & Allergen Information:
Vegetarian (V), Vegan (VE), Gluten Free (GF), and Dairy Free (DF)
* Indicative menu only. Menu may be subject to minor changes
Note: Requests for dietary substitutions and modifications of menus will be politely declined, as our kitchen is not allergen free. We cannot guarantee that certain products or ingredients will not be in our food, and we explicitly accept no liability in this regard.