Four

admin August 15, 2017

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

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

Fresh Pumpkin Fettuccine with Broccoli, Toasted Walnuts, Pinenuts, Sundried Tomato, Olives & Fresh Lemon Herb Olive Oil P375

Paprika Chicken Wellington with Alugbati Cream Cheese & Prosciutto in Chia & Puff Pastry, with Red Bell Pepper Sauce & Char-grilled Zucchini P595

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

Crispy Fried Seabass with Thai Chilli Lime & Coriander Dressing P895

Roast Grouper Fillet with Basil & Kaffirlime Risotto P750

Truffled Squid and Prawn Rissoto 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

Slow Braised Lengua Pot Pie with Spanish Chorizo & Camote P625

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