Smokey eggplant caviar, prosciutto chips, confit cherry tomato

Fennel, apple, goat cheese

olive tapenade, roasted peppers, mozzarella and basil pesto

Cod croquette w’ lemon aioli & peri peri

Tasting spoons

Honey roasted baby carrots, thyme flowers, hazelnut dust

Roast beet with caraway seed and  pistachio dukkah

Raw tequila marinated kingfish, mango lime salsa

Raw beef, capers, truffeled pecorino, shallots, aged balsamic

Prawns wrapped in jamon iberico, thyme, Port wine reduction

‘Mini caprese’ buffala mozzarella, heirloom cherry tomatoes, rocket pesto.


Mini Bao buns w’ roasted pork, dark soy & siracha

Takoyaki, fluffy Okinawan octopus pancakes, pickled ginger, bonito flakes, Japanese mayo.

Pumpernickel w’ blue cheese & muscat grape jelly

Prosciutto, fig & goat cheese tarte tatin.

Mini culurgiones, potato, pecorino & mint dumpling w’ brown butter

Cucumber & rock melon salad, nam jim, mint, coriander

Pissaladiere w’ home made bread, caramelized onions, pickled white anchovies, goat curd

Truffeled potato hash w’ seared scallops

Mini nicoise salad, parmesan chips served in a lettuce leaf

Pissaladiere with home made bread dough, caramelized onions, pickled white anchovies and herbs.

Traditional Nicoise socca (savoury chickpea flour pancake), with rosemarry, parmesan cheese and chopped rosemarry


Mini profiteroles with Madagascar vanilla icecream and hot chocolate sauce.

Mini lemon tarts with Italian meringue

Mini pavlova, creme patissiere, passionfruit coulis, fresh mint.

Raw strawberry chia seed tarlets.

Stawberry salad with ginand lime

Champagne and red berries soup.

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