SAMPLE MENU

 Chef Shailen Sewlall

APPETIZERS 

Carpaccio of fresh tuna with pink peppercorns, and a slightly spicy achar (fresh pickled relish) of vegetables

 Thin slices of smoked duck breast on a salad of endive and roquette with a honey and balsamic vinegar dressing

Local vegetables millefeuille with pan fried foie gras accompanied by apple compote

Tartar of salmon and scallops with truffles, served on a bed of crisp green salad

 Iced zucchini soup with fresh mint and coconut, bell peppers and crabmeat, roasted prawn with chili oil

 Crunchy asparagus rolled in fresh grated parmesan cheese with roasted red bell peppers,  pine nuts, parma ham and a white wine vinaigrette

SEAFOOD

Catch of the day with fine sea salt, crispy zucchini, poached leeks and a black olive and fresh tomato coulis

 Pan fried medallions of lobster on warm braised palm hearts served with basil mousse

Tuna steaks served rare with crisp pumpkin and a ginger- soy butter sauce

Red snapper in a parmesan and fresh herb crust with roasted vegetables and crispy bacon served with a sweet anchovy and flat leaf parsley sauce

 Skewers of fresh New Zealand mussels on sautéed baby spinach and saffron rice with a creamy garlic butter sauce

 Fresh scallop curry, deglazed with vintage rum and served in a ring  of cardamom flavoured rice

 MEAT

 Grilled beef tenderloin eye fillet, dauphine potatoes, crunchy green beans sautéed with garlic served with a reduced beef glaze and black cracked pepper

 Rack of veal with thyme on a bed of creamy, garlic mashed potatoes and steamed baby vegetables

 Leg of lamb and root vegetables braised in a rosemary flavoured glaze accompanied by a radicchio and endive salad

 Medallion of venison tenderloin accompanied by gratin dauphinois, butter glazed thyme and garlic sugar snaps and a shallot and red wine coulis

 DESSERT

 Millefeuille of mangoes, skewers of caramelized bananas with vanilla bean infused ice-cream

 ‘Beggars purse’ pineapple caramelized with rum, raspberry coulis and home made lemon sorbet

 Almond - chocolate dacquoise with lime mousse

 Emulsion of redcurrants, creamy ricotta with a hazelnut biscuit

 Zesty, creamy orange syllabub served with light and luscious sweet sponge cake

Crisp paper-thin fruit pies, glazed with apricot conserve, served hot with vanilla ice cream

 Pistachio meringue gateaux with vanilla, crispy pineapple and coconut, served with a passion fruit sauce

  Home made ice creams and sorbets