FINE DINNING
STARTERS
Cream Of Cauliflower Soup With White Truffle Oil
Braised Wild Rabbit with Sauvignon Blanc & Fettuccine
Seared Scallop With Caramelised Onion & Endive Tart Tatin with Orange Dressing
MAIN COURSE
Slow Cooked Lamb Shank With Medley Of Roasted Vegetables & Morel Emulsion
Duo Of Fish (Captain), Tiger Prawns with Pommery Crushed New Potato, Butter Spinach & Beurre Blanc
Strudel Of Ricotta, Spinach & Wild Mushroom, Palm Heart Gratin, Balsamic Glazed Cherry Tomato & Garden Vegetables
