Roasted sweet potato and coconut mousse with coconut sagoo crisp, berry gel and raspberry conpote

Plant base desserts

Seared lemon grass Mahi Mahi with new potatoes, stuffed herb feta mushrooms and herb oil

By the sea dinning

Stuffed roasted vegetable steamed local caught catch, served with a star fruit sauce, confit hasselback carrot and roasted onion

By the sea dinning

Kale salad with strawberry lemon grass vinaigrette roasted peppers on top of onion crusted stuffed chicken roulade and herb oil

Vibrant salads

Herb mushroom seasoned rolled spring rolls with a micro salad and pepper mustard vinaigrette

Vegan dining

Roasted pepper, confit carrots with or without salted cod and micro salad with a pepper mustard vinaigrette with herb oil

Vegan Elements

Pene Fusilli with herb roasted pepper and coconut emulsion with basil hints

Pasta and sun kissed flavours

Mushroom herb stir fry chicken roulade served with roasted sweet potato, strawberry sauce and carrot puree

Elegant dinning

Herb roasted rack of lamb, with tarragon herb cream with tagliatelle and parmesan finished with herb oil

Lamb and love

Saffron and spice dusted salmon on a bed of bulgur wheat served with roasted sweet potato and confit carrots

Healthy dinning

Herb mushroom spring rolls served with a spiced balsamic vinaigrette

Starter dishes

Roasted sweet potato mousse served with coconut and cinnamon spice crumble and a strawberry compote

Plant base desserts

Butter corn cakes served with a roasted pepper puree and rolled in onion ash

Plant base dinning

Sorrel no bake cheese cake with coconut and sorrel crumb, coconut sponge and a berry gel

Plant base dessert

Onion and black sesame seed crusted chicken lollipop served with buttered long bean, black bean hummus, carrot puree and sauce

Exciting and vibrant