Chef Steven Kalindangoma

Peaches and Burrata cheese Crostinis with balsamic reduction, pistachios, farm fresh basil and thyme

Caramelized Onion and Goat Cheese Crostini with balsamic reduction and thyme

Seared large bay scallops with cilantro lime gremolata and pickled radish

Australian Wagyu with vermouth reduction lemon broccoli and parmesan risotto

Caramelized croissant banana bread pudding, vanilla bean whipped cream and salted bourbon caramel

Lime cured salmon and pickled red onion with thai basil on crispy rice

Grilled Watermelon Salad with toasted pepita, microgreens and pickled shallots dressed with a sweet lemon lime vinaigrette

Tuna tartar with avocado, pickled ginger, sriracha and sesame on a crunchy wonton

Tuna Crudo, capers, cucs, white balsamic reduction, bean sprouts and extra virgin olive oil

Crispy Branzino in a white wine lemon butter sauce with asparagus and vegetable risotto

Hoisin Glazed Chilean Sea Bass with cilantro lime gremolata on top of crispy, chewy rice cake and roasted broccoli

Lemon Posset with a white wine syrup and fresh berries

Lemon Raspberry pound cake with lemon custard and almond crumble

Grilled Peaches and Burrata mousse with pistachios, farm fresh basil, balsamic reduction on homemade Ciabatta

Beetroot salad with roasted and pickled beets, mango, and microgreens

Grilled Watermelon Salad with toasted pepita, microgreens and pickled shallots dressed with a sweet lemon lime vinaigrette

Roasted tomato and basil soup with parmesan crisps

Seared large bay scallops with cilantro lime gremolata and pickled radish

Caramelized Onion and Goat Cheese Crostini with balsamic reduction and thyme

Handmade Pork Dumplings with chili crisp sauce

Tuna tartar with avocado, pickled ginger, sriracha and sesame on a crunchy wonton

Tuna Crudo, capers, cucs, white balsamic reduction, bean sprouts and extra virgin olive oil

Lime cured salmon and pickled red onion with thai basil on crispy rice

Charcuterie with a variety of local cheeses, cured meats, nuts and dried fruit

Filet and Italian Parsley flatbread, white bean hummus, pickled shallots and balsamic reduction

Australian Wagyu with vermouth reduction lemon broccoli and parmesan risotto

Crispy Branzino in a white wine lemon butter sauce with asparagus and vegetable risotto

Hoisin Glazed Chilean Sea Bass with cilantro lime gremolata on top of crispy, chewy rice cake and roasted broccoli

Rosemary Garlic marinated Lamb Chops on a bed of parmesan risotto and roasted vegetables

Slow Roasted Beef Short Ribs, red wine sauce, buttery garlic mash and roasted squash

Tofu Tikka Masala with crunchy spices and Basmati Rice

Triple Garlic Seared Tofu with grilled peppers and crispy rice

Caramelized croissant banana bread pudding, vanilla bean whipped cream and salted bourbon caramel

Best Vegan brownies

Chocolate ganache cake with melted chocolate and mini chocolate truffle

Lemon Posset with a white wine syrup and fresh berries

Lemon Raspberry pound cake with lemon custard and almond crumble