Four

admin August 15, 2017

Chicken Bringhe, Turmeric & Vegetable Paella Cake, with Coconut & Raisins, Topped with Sauted Chicken & Sprouts P295

Squid Ink Pasta with Shrimp Scampi, Cherry Tomato, Basil, Lemon Juice and Olive Oil P495

Vegetarian Crespelli Pancake with Cashew Nuts & Raclette Cheese P495

Paprika Chicken Wellington with Alugbati Cream Cheese and Prosciutto in Chia and Flax seed Puff Pastry, with Red Bell Pepper Sauce and Char Grilled Zucchini P595

Creamy Spanish Style Lamb Shanks Braised with Artichokes & Lemon with Potato Mash P850

Whole Seabass with Thai Chili Lime & Coriander Dressing P895

Grouper Fillet with Preserved Lemon, Basil, Kaffirlime Risotto & Sweet Pea Sauce P750

Truffled Squid and Prawn Risotto with Fragrant Herbs and Turmeric P595

Glazed Pork Belly with Star Anise, Cauliflower Puree & Green Mango Asian Salad P580

Corned Beef with Braised Cabbage, Mash & Grain Mustard Cider Cream Sauce P495

Grilled Snapper with Orange, Feta, Date & Mint Cous Cous P770

Pistachio Lemongrass Encrusted Salmon with Japanese Inspired Warm Seaweed & Soba Noodle Salad P780

Braised Osso Bucco in a Rich Tomato, Wine Herb Jus with Sweet Potato Gnocchi P925

Medium Rare Seared Ostrich, Cranberry Compote & Red Wine Tablea Reduction with Polenta & Beetroot Puree P895