About the chef

Booking requirement: 4 people minimum

APPETISER
Tuna Tartare with Avocado and Yuzu Vinaigrette
Description: A delicate and fresh tuna tartare, seasoned with a hint of soy and sesame, served atop creamy avocado purée. Accompanied by a tangy yuzu vinaigrette and garnished with microgreens and a touch of sesame oil for an added depth of flavor.

SOUP
Butternut Squash and Sage Bisque
Description: A velvety smooth butternut squash bisque infused with the aromatic essence of sage. Finished with a drizzle of truffle oil and a dollop of crème fraîche. Served with a side of freshly baked herb crostini.

MAIN COURSE
Filet Mignon with Red Wine Reduction and Truffle Mashed Potatoes
Description: A perfectly seared filet mignon, cooked to your preferred doneness, served with a rich red wine reduction. Accompanied by truffle-infused mashed potatoes and sautéed seasonal vegetables. Garnished with a sprig of rosemary for an elegant presentation.

DESSERT
Chocolate Fondant with Raspberry Coulis and Vanilla Bean Ice Cream
Description: A decadent molten chocolate fondant with a gooey center, paired with a tangy raspberry coulis. Served alongside a scoop of creamy vanilla bean ice cream and garnished with fresh mint leaves and a dusting of powdered sugar.

Booking requirement: 6 people minimum

APPETISER
Oysters on the Half Shell with Mignonette and Lemon Zest
Description: Fresh, briny oysters served chilled on the half shell. Accompanied by a tangy mignonette sauce made with shallots, vinegar, and cracked black pepper, and garnished with a touch of lemon zest for brightness.

SOUP
Seafood Bisque with a Sherry Cream Swirl
Description: A luxurious, creamy seafood bisque brimming with flavors of shrimp, scallops, and crab. Infused with a touch of sherry and finished with a swirl of rich cream. Garnished with a sprinkle of chives and a small seafood crostini.

MAIN COURSE
Pan-Seared Sea Bass with Lemon Beurre Blanc and Asparagus
Description: A perfectly pan-seared sea bass fillet with crispy skin and tender, flaky flesh. Served with a rich lemon beurre blanc sauce and accompanied by sautéed asparagus and a delicate saffron risotto. Garnished with microgreens and a lemon wedge.

DESSERT
Lemon and Basil Sorbet with Fresh Berries
Description: A refreshing lemon sorbet with a hint of basil, served with a medley of fresh seasonal berries. Finished with a drizzle of honey and a sprig of basil for a light and sophisticated end to the meal.

Booking requirement: 6 people minimum

APPETISER
Beef Carpaccio with Truffle Aioli and Arugula
Description: Thinly sliced, raw beef tenderloin drizzled with truffle aioli and garnished with fresh arugula, shaved Parmesan, and a sprinkle of pine nuts. Finished with a light drizzle of extra virgin olive oil and a touch of sea salt.

SOUP
Wild Mushroom and Porcini Soup
Description: A hearty and flavorful mushroom soup made with a mix of wild mushrooms and porcini, a touch of cream, garnished with fresh thyme

MAIN COURSE
Braised Short Ribs with Red Wine Reduction and Parsnip Purée
Description: Succulent, braised short ribs cooked in a rich red wine reduction, served over a smooth parsnip purée. Accompanied by roasted baby carrots and sautéed spinach. Garnished with fresh herbs and a touch of the braising sauce.

DESSERT
Dark Chocolate Fondant with Espresso Gelato
Description: A decadent dark chocolate fondant with a molten center, paired with a creamy espresso gelato. Finished with a light dusting of cocoa powder and a sprig of mint for a refined, indulgent end to the meal.

Booking requirement: 6 people minimum

APPETISER
Charcuterie Board with Cured Meats, Artisan Cheeses, and Pickled Vegetables
Description: An elegant assortment of cured meats (such as prosciutto, salami, and bresaola), paired with a selection of artisan cheeses (like aged Gouda, blue cheese, and chèvre). Accompanied by pickled vegetables, assorted olives, fresh baguette slices, and a drizzle of honey.

SOUP
French Onion Soup with Gruyère Cheese Crouton
Description: A rich and savory French onion soup made with caramelized onions, beef broth, and a touch of sherry. Topped with a Gruyère cheese crouton that’s baked until golden and bubbly. Finished with a sprinkle of fresh thyme.

MAIN COURSE
Braised Lamb Shank with Minted Pea Purée and Roasted Root Vegetables
Description: A succulent lamb shank, slowly braised in a rich red wine and herb sauce until tender. Served with a vibrant minted pea purée and accompanied by a medley of roasted root vegetables (carrots, parsnips, and sweet potatoes). Garnished with fresh mint and a drizzle of the braising sauce.

DESSERT
Cinnamon and Apple Bread Pudding with Caramel Sauce
Description: A comforting cinnamon and apple bread pudding, rich and spiced with hints of vanilla. Served warm with a decadent caramel sauce and a scoop of vanilla ice cream. Finished with a dusting of powdered sugar and a sprinkle of toasted pecans.

Booking requirement: 10 people minimum

HARVEST TABLE LUNCH MENU

PROTEIN
Roast Chicken,  garlic, and Herb butter rubbed
Fresh Local Fish, lemon and parsley
OR
Beef koftas
Chicken Breasts cajun style
OR
Vegetarian option. Greek mixed bean and chickpea stew
OR
Whole baked  local fish
Ostrich fillet (lean)/chicken wings lemon and herb

BREAD
Basil Pesto and sundried tomato focaccia (dough to be made day before)
OR
Housemade Ciabatta
OR
Flatbreads
OR
Seeded oat bread/ Corn Bread

SALAD/SIDES
Sauteed green beans, lemon zest, toasted almond flakes
Cranberry Apple Qinuoa Salad
Seasonal Roast veg
Grilled aubergine topped with moroccan crumb (*pomegranate)
OR
Barley salad with butter basted mushrooms
Garden crisp green salad
Moroccan honey carrots with goats cheese and pecans
Couscous jeweled
Sourcream and coriander green sauce
OR
Bulgar Wheat salad, roasted butternut, spinach, tahini dressing
Winter Crunch Slaw
Paremsan Roasted crispy baby potatoes
Green garden salad
Chimmichurri

DESSERT
Pear and toasted almond frangipane
OR
Fig Cake with orange and brown sugar glaze
OR
Maple fig and pecan pudding