BRAISED AFRICAN BEEF SHORT RIB, smoked mash, buttered asparagus, apricot molasses and sesame glaze
BEEF FILLET 200/300gr, sous vide in garlic butter and thyme, buttered asparagus and truffle mash
ROLLED LAMB SHOULDER, sous vide in garlic and mint butter, with masala mash, mint jus and pickled red cabbage
OSTRICH, potato and radish rosti, sticky hazelnut and plum sauce, orange braised gem
CHICKEN AND PRAWN BALLANTINE, wrapped in nori, garlic and ginger confit potato, coriander cream and pok choi

CARNE & CRUSTACEAN

BEEF FILLET & SHELLFISH, Sous Vide in garlic butter and thyme buttered asparagus and truffle mash

VEGETARIAN

FIRE ROASTED RED PEPPERS, glazed pear, miso mash, buttered asparagus, pickled asparagus salad with ginger butter sauce and soy reduction
GNOCCHI, sundried tomato pesto emulsion, parmesan shavings and micro basil

SEAFOOD

LINEFISH, weekly changing Chef’s recommendation
GRILLED KINGKLIP, sous vide in parsley and lemon velouté, with a chive potato cake, buttered cabbage and pickled carrot
GRILLED KINGKLIP & SHELLFISH, sous vide in parsley and lemon velouté, with a chive potato cake, buttered cabbage and pickled carrot
GRILLED BABY CALAMARI, crispy mint, lime chilli, with popcorn and paprika dressing
YELLOW FIN SEARED TUNA, lemon and coriander crusted tuna steak, Kalamata olives, fresh coriander, air-dried tomatoes, soft boiled quails eggs, mozzarella arancini, smoked salt and lemon gel
SALMON PAVÉ, black truffle, barley and mascarpone risotto, crispy shallots, lemon and truffle sabayon
ASSIETTE OF THE OCEAN PLATE, line fish, calamari grilled, mussels, prawns served with crispy Asian noodle salad
SEVRUGA SEAFOOD PLATE, crayfish, king crab, king prawns, mussels and line fish, with caviar butter served with crispy Asian noodle salad

IN THE SHELL:
Crayfish (ea)
Lobster (ea)
King Crab (ea)
Langoustine  (ea)
Tiger giant prawn (ea)
King prawn (ea)