Chef Lucian Dunn

Quinoa Avacado salad with truffle lemon dressing heirloom tomatoes and spicy arugula

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

Truffle infused beef tartare, on top of toasted brooch bread with celeriac puree

(ITALY) Arrabita rigatoni with burrata cheeese

Herb crust fillet mignion steak, with miso glazed mushrooms and roasted garlic potatoes

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

Apple pie with ice cream

Chocolate fudge cake with layers of chocolate cake and mascarpone chocolate fudge

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

Cheese burger sliders

Quesadillas

Mac&cheese with chicken tenders

S'mores

Tomato Moët soup with roasted garlic sourdough bread

Oxymelli tomato bruschetta with goat cheese balsamic reduction

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

Blackberry pannacotta with hazelnut crumble and praline ice-cream

Oxymelli tomato bruschetta with goat cheese balsamic reduction

Arancini (Mini Version) – Small fried rice balls made with risotto and stuffed with cheese

Arabiata rigatoni with buratta cheeese

Meatballs in slow cooked tomato sauce served with freshly toasted ciabatta bread

Chicken cocciatore( chicken breast braised in a tomato wine sauce served with herbed potatoes and roasted veg

Melanzane alla Parmigiana (Eggplant Parmesan) – Layers of fried eggplant, tomato sauce, and cheese, baked until golden

Italiana Grandma’s recipe Lasagna with deeply flavoured ragu and crispy cheese crust

Pannacotta served with fresh fruits and hazelnut crumble

Italian love cake with coffee mousse frosting

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

Beef patties( braises beef mince enclosed in a flaky pastry dough and baked to perfection)

Chicken patties (braised chicken mince enclosed in a flaky pastry dough and baked to perfection)

Pepper shrimp( Jamaican spiced shrimp summer in a spicy sauce)

Stamp and go( salted cod fish fritters fried until crispy)

Red peas soup( kidney bean soup)

Curried goat with white rice and potato salad

Oxtail with rice and peas and fried plantain

Jerk Chicken with festival

Steamed fish with bammy

Ackee and salt fish

Sweet potato pudding

Toato

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

Cheesecake brûlée