Chef Jacques Chretien

CONFIT TRUFFLED DUCK FOIE GRAS (Truffled foie gras, Toasted Brioche, Chutney)

ROASTED WILD CAUGHT SCOTTISH SALMON FILLET (Fondant Potatoes, Daikon, Black Curry & Lemongrass Emulsion)

BRAISED & GLAZED DUCK BREAST (Fricassée of daikon, celeriac, orange and Scented Timut pepper)

ROASTED NEW ZEALAND LAMB LOIN (Crispy potatoes Napoleon, portobello fricassée, thyme & rosemary jus)

SLOW COOKED DEEP SEA WILD BLACK COD LOIN (Soy Beans, White Bean Fricassée, Fried Calamari, Yuzu Sauce)

RUM BABA (Vanilla whipped cream, fresh lime zest, Admiral Rodney Rum)

GRANNY SMITH TARTE TATIN (Caramalized apple tart, Shortbread, Vanilla Ice Cream)

Misoshiru, Light Miso soup, scallions, wakame, Enokitake, Tofu

Gyozas, steamed & Sautéed Shrimp ravioli, shallots, Garlic and Ginger

Salmon Ikura, Yusu-Shiso powder, Sea salt Flakes

Cilantro, Charred White Fish, avocado, roasted sesame seeds, cilantro sauce

Black and White Tuna, Sesame crusted Tuna, Hajikami Ginger Lilly sprouts scallions, roasted garlic oil and Japanese rice

Tuna Sashimi Serranito, roasted sesame seeds, scallions, sliced serranito, Arroz Pegao

Coconut Tapioca Pudding, Peculiar Lychee sorbet, Mango coulis

Guacamole, Avocado, Red Onion, Cilantro, Lime Juice

Pico de Gallo Totopos, Heirloom tomato, shallot, xeres vinegar

Ceviche Acapulqueno, Mahi Mahi, tequila, orange juice, lime

Octopus Tostadas ,Chipotle Dressing, Avocado Sliced Romana, Sour Cream

Braised Dorado Filet ,A la Veracruzana, Mexican rice

Pollo Aztecas All Free rang Chicken , Served with Sautéed Pico de Gallo And Cilantro, Chocolate sauce

Caramelized Mango With shiraz And Cannel ,vanilla ice cream

Mexicain Churros cajeta sauce

Emmental Cheese Gougère

Tuna Tartelette Tartare with Wasabi

Scampi Ravioli, Green Cabbage Confit, Foie Gras Emulsion, Truffle Julienne

Confit Duck Foie Gras Terrine, Sourdo bread, Mango Chutney

Roasted Beet Tenderloin Rossini, Truffle Fingerling Mashed Potato, Foie Gras, Périgord Sauce

Pan-seared Line Caught Sea Bass, Portobello Salpicon & Zucchini Fricassée, Yusuf Miso sauce

Chocolate & Pear Mascapone, poached Pear, Coffee Crumble, Vanilla Ice Cream, Hot Chocolate & Rum sauce

Destructed Lemon tart, Organic Grapefruit, Lemon & Cream Sorbet

Tomato Bruschetta, fresh pesto

Fried Calamari, Horseradish Dressing

Gamberoni Carpaccio, Mussel and Lemon jus, Micro Green salad

Homemade Gnocchi, Watercress Coulis, Parmigiano Reggiano, Truffle Emulsion

Traditional Braised Veal Osso Buco Piemontese, Fettuccine Alfredo, Basil and jus

Grilled Branzino Rosemary Scented ,lemon Comfit, Zucchini Risoto , Cappuccino Virgen Olive Oil ;

Strawberry Traditional Tiramisu Chocolate toping

Lemon and grapefruit Aspic Cheese Gelato

Fried & glazed Octopus Baby Potatoes Salad Chives , lemon Olive oil

Traditional langoustine bisque Soup Truffel Soup

Yellow Fine Tuna Carpaccio, Baby Green Salades ,Shaved Parmigiano Regiano wazaby Sauce

Cured Mediteranean Sea Bass Ceviche ,Sunchoke Mousse ,poutargue Creamy fish jus

Pan Seared Grouper ,Comfit Fennel ,Vegetables bouillon Emulsion

Roasted New Zealand Rack of Lamp, comfit garlic ,Nicoise Raviolis, Thym Jus

Raspberry Tart , almond & Pistachio Cream

Lemon Myers Curd Mousse , Passion fruit coulis