Chef Lucian Dunn

Freshly shucked Mediterranean oysters served with lemon zest, sea salt, and a yuzu granita

Steak and truffle tartare( decadent start to a luxurious meal, offering a perfect balance of freshness, richness, and aromatic depth.)

Charred Octopus Carpaccio with preserved lemon, caperberries, smoked olive oil anchovy dressing, and shaved fennel

Burrata with heirloom tomatoes, basil oil, pistachio dukkah, and aged balsamic

Creamy saffron risotto with U 8 prawn, finished with a hint of citrus zest and extra virgin olive oil

A luxurious tenderloin, seared to perfection and served with a rich Amarone wine reduction. Accompanied by a creamy Parmesan polenta and roasted Mediterranean vegetables

Truffle Ricotta Agnolotti with sage beurre noisette and toasted hazelnuts

Mediterranean branzino, salt-crusted and oven-baked, served with a delicate Champagne and caviar sauce, alongside sautéed wild greens

Tender rack of lamb encrusted with Sicilian pistachios, roasted to perfection, served with a smoked eggplant purée and caramelized shallots

Slow-Braised beef short ribs with somked rosemary infused mashed potatoes, blistered cherry tomatoes and lemon dressed charred bricoloni

A refined take on pistachio baklava, layered with honey-thyme syrup, accompanied by a delicate ricotta cream infused with orange blossom

Lemon & Thyme Panna Cotta with poached apricots and honey crumble

Dark Chocolate Tart with tahini caramel and sesame tuile

Steak tartare. Angus beef small diced with brunois shallots, capers mustard and a fresh egg

Bake Brie with assorted fruits and pepper jelly

Cauliflower au gratin

Chardonnay braised mussels

Steak au poivre

Wild caught sea bass with picanio pepper beurre blanc asparagus and potato puree

Buillabaisse

Apple tart

Apple pie with dairy free ice cream

Tomato Sauvignon blanc soup with roasted garlic sour dough bread

Sriracha honey glazed cauliflower poppers

Mushroom wellington

Miso glazed mushrooms with coconut pumpkin ragout

Cauliflower steak with roasted garlic sweet potato and broccolini and cherry tomato salad

Szechuan tofu with with rice or noodle stir fry

Vegan mixed berry cheesecake

Tomato Moët soup with roasted garlic sourdough bread

Caprese Salad – Sliced tomatoes, mozzarella, and fresh basil, drizzled with olive oil and balsamic vinegar

Hickory smoked salmon with rum infused mango brunoise, pickled onions, cheese croquettes and a lemon roasted pepper sauce

Roasted shrimp with charred tomatoes sauce and a olive caper tapenade

Peppercorn rusted steak with Parmesan potatoes butter glazed vegetables and a Hennessy gastrique

Wild caught sea bass cooked Sicilian style. Braised in Pino Grigio, San Marzano tomatoes, olives and capers

Tiramisu

Birthday cake

Hummus

Tzatziki

Truffle tarama

Refreshing watermelon feta salad

Charcuterie board, with mixed olives, roasted peppers, cheeses and cured meats

Greek salad

Chicken sluvaki

Pan seared sea bass with lemon caper butter served with gigantes plaki

Grilled lamb chops with roasted vegetables

Tiramisu

Loukoumades with iceream

Mexican-Japanese: Tuna Tartare Tostadas – Crispy corn tostadas topped with spicy tuna, avocado, yuzu mayo, and sesame seeds

French-Indian: Masala Arancini – Crispy saffron risotto balls stuffed with spiced paneer, served with a mint yogurt dip

Middle Eastern-Korean: Kimchi Hummus – Creamy chickpea hummus blended with kimchi, topped with sesame oil and served with pita chips

Miso Ceviche – Fresh white fish cured in miso-lime sauce with sweet potato purée and crispy nori

Japanese-Peruvian: Miso Ceviche – Fresh white fish cured in miso-lime sauce with sweet potato purée and crispy nori

Chinese-French: Duck and poach egg Sliders – Soft buns filled with crispy duck, hollandaise sauce, and pickled shallots

Indian-Mexican: Tandoori Chicken Enchiladas – Pulled tandoori chicken wrapped in corn tortillas, baked with a spiced tomato sauce and melted cheese

Korean-Italian: Bulgogi Bolognese – Slow-cooked Korean marinated beef in a rich tomato sauce, served over handmade pappardelle pasta

Caribbean-Thai: Jerk Shrimp Pad Thai – Stir-fried rice noodles tossed with jerk-seasoned shrimp, tamarind sauce, and crushed peanuts

Japanese-French: Matcha Crème Brûlée – Silky matcha-infused custard with a caramelized sugar top

Turkish-American: Baklava Cheesecake – Classic cheesecake with a crispy baklava crust and honey syrup drizzle

Indian-Italian: Chai Tiramisu – Mascarpone cream layered with chai-spiced espresso-soaked ladyfingers

Yellowtail Tiradito Yuzu leche de tigre, crispy quinoa, avocado mousse, shiso

Bluefin Tuna Tataki Sesame crust, smoked soy, pickled daikon, wasabi crème

Miso Roasted Baby Beetroot (Vegetarian) Goat's cheese espuma, candied walnuts, yuzu dressing

Wagyu Tataki Truffle ponzu, crispy garlic, spring onion, daikon

King Crab Chawanmushi Japanese egg custard, dashi beurre blanc, ikura

Wild Mushroom & Truffle Gyoza (Vegetarian) Black garlic emulsion, ponzu butter

Miso Black Cod Yuzu beurre blanc, asparagus, forbidden rice

Duck Breast Tamarind teriyaki glaze, roasted sweet potato, pak choi

Wagyu Striploin Peruvian pepper jus, wasabi potato purée, grilled broccolini

. Cauliflower Steak (Vegetarian) Miso glaze, quinoa risotto, chimichurri, toasted almonds

Yuzu Cheesecake Passion fruit gel, sesame tuile

Matcha Opera Cake White chocolate mousse, raspberry sorbet

Mango & Coconut Pavlova Lime curd, toasted coconut