Summer Entrées

Smoked magret of duck served rare with honey glazed figs, pickled cauliflower, crunchy baby spinach, sesame oil dressing.

Prosciutto served with compressed watermelon, fresh asparagus and a reduced balsamic dressing.

Mixed seafood quick marinated in Yuzu, coriander and served with guacamole on Peruvian style sweet potato.

A just seared sea bass fillet marinated in white wine, olive oil brine and served with fresh salad leaves.

Fresh tuna with a sesame crust served with rocket salad, poached egg, crunchy green beans and black olive tapenade dressing.

Roulade of marinated grilled vegetables and sun dried tomatoes with a goats cheese stuffing.