Entrees

Courgette Basil and Pine Nut Pesto “Spaghetti” with slow roasted Cherry tomatoes

Crab Orange Fennel Salad with Dill and Honey Mustard Dressing

Shaved Courgette with 24 month Pecorino, Baby Basil, and Truffle Oil

Tuna Carpaccio with Fried Garlic, Shallot, Chilli, and Basil Oil

Salmon Carpaccio with Dill, Fennel, Red Onion, Garlic Dressing

Som Tam Goong (Thai Green Papaya Salad) with Roasted Peanuts, Dried and Fresh Prawn, Coriander, Shaved Carrot, and cherry tomato

Arabian Oysters Three Ways

 

Mains

 

Red Wine Braised Octopus with Fried Green Peppers and Roasted Parsnip Puree

Jumbo King Prawns with Romesco Sauce and Cavolo Nero

Salt baked Whole Sea Bass with Dairy Free Arugula and Basil Pesto

Salmon and Leek Risotto with Parmigiano

Squid Ink Risotto with Sauteed Baby Squid

Squid and Mussel Green Curry with Lemongrass, Aubergine, Thai Basil served with “Sticky” Millet and Baby Corn

Yoghurt and Cumin Grilled Chicken Breast with Pomegranate, Slow Roasted Tomato, and Cucumber Quinoa Salad

 

Desserts

 

Cheesecake with Seasonal Berries

Treacle Tart Cookies with Sgroppino (Italian Lemon Sorbet Vodka drink)

Lemon Shortbread with Lemon Prosecco Granita

Southern American Apple Pie

Burnt Orange Crème Brulee

Mango with Sticky Black Rice and Coconut Dressing

 

 

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