the food
  • roasted duck breast, chinese five spice, confit duck wontons and asian stir-fry.
  • halibut with olive tapenade, basil scented potato, butter asparagus and confit tomato.
  • ravioli of spiced crab, basque style stew of peppers, sun dried tomato cream and parma ham.
  • cannon of lamb cooked 2 ways, new style ratatouille, red pepper cous cous and tomato tapenade.
  • risotto of summer peas and sweet peppers, roast langoustine and parmesan truffle froth.
  • pastrami style sea trout, pickled pear and ginger, wasabi créme fraîche and soy reduction.
  • mango, cilantro, chile cheesecake, mango sorbet and mango salsa.
  • duck confit and duck liver terrine, salad of mango grape, truffle aioli and crispy spinach.
  • oysters with caviar, pear, cucumber and cilantro.
  • black cod with potato crust, cumin spiced cabbage, red wine vinaigrette, scrambled egg with oxtail and caviar.
  • warm valhrona chocolate cake, pistachio ice cream and chocolate brownie.