Chef Desmonda Desmonda

Plantain Chips with Pepper Sauce – Crispy golden plantain served with a spicy tomato-chili dip

Suya-Spiced Beef Skewers – Grilled skewers dusted with traditional peanut spice mix

Mini Puff-Puffs with Honey Drizzle – Light, airy fried dough balls served warm with honey

Suya-Spiced Chicken Skewers with Pickled Onions – Juicy chicken grilled with suya spice, balanced with tangy onions

Beef Suya Medallions with Sweet Plantain Purée – Tender beef, smooth plantain mash, and chili oil drizzle

Peppered Prawns – Spicy sautéed prawns in a rich pepper sauce

Jollof Arancini Balls – Crispy fried rice balls made from smoky jollof rice with pepper sauce

Braised Oxtail in Pepper Gravy – Slow-cooked oxtail in a rich tomato and bell pepper stew

Grilled Tilapia with Atadindin Sauce – Whole fish grilled and smothered in smoky hot pepper sauce

Jollof-Spiced Lamb Chops – Grilled lamb chops with jollof seasoning, served with vegetable medley

Coconut Rice Pudding – Creamy pudding infused with coconut milk and nutmeg

Tropical Fruit Plate with Hibiscus Syrup – Mango, pineapple, papaya, drizzled with hibiscus reduction

Baked Plantain with Caramel & Groundnuts – Sweet plantain baked and finished with caramel sauce and crushed peanuts

Natural Oysters with Citrus Granita – Chilled oysters topped with a refreshing citrus ice

Smoked Salmon Rosettes with Horseradish Cream – Elegant smoked salmon with crème fraîche and horseradish

Crab Cakes with Lemon Aioli – Golden crisp crab cakes served with tangy aioli

Tuna Tartare with Avocado & Sesame Crisp – Fresh tuna dressed with lime and soy, served with a crisp

Seared Scallops with Cauliflower Purée & Crispy Prosciutto – Delicate scallops paired with silky purée

Lobster Ravioli with Bisque Sauce – House-made or fine ravioli served with lobster reduction

Grilled Prawns with Mango Salsa – Juicy prawns finished with bright tropical flavors

Pan-Roasted Salmon with Lemon Butter Sauce – Crispy-skinned salmon served with seasonal vegetables

Seared Snapper with Pea Purée & Lemon Foam – Light, refined, and vibrant

Whole Grilled Fish with Herb Dressing – Market fish grilled whole and dressed with fresh herbs & olive oil

Butter-Poached Lobster Tail with Truffle Mash – Luxurious lobster paired with creamy potato mash

Vanilla Bean Panna Cotta with Berries – Creamy, light, and refreshing

Dark Chocolate Fondant with Raspberry Coulis – Rich molten-centered cake with sharp berry sauce

Citrus Sorbet Trio with Almond Biscotti – A refreshing and light end to a seafood feast

Lemon Tart with Burnt Meringue – A zesty finish with a touch of elegance

Amuse-Bouche of Whipped Feta with Olive Oil & Za’atar Crisp A delicate bite to awaken the palate — creamy whipped feta balanced with extra-virgin olive oil and a crisp infused with za’atar spice

Marinated Olives & Warm Pita – Mixed olives with citrus, herbs, and garlic, served with freshly warmed pita bread

Tomato Gazpacho Shot – Chilled Andalusian-style soup with cucumber and basil oil drizzle

Seared Scallops with Romesco Sauce – Buttery scallops over roasted red pepper & almond sauce

Burrata with Heirloom Tomatoes & Basil Oil – Creamy burrata paired with vibrant tomatoes and fresh basil oil

Eggplant Carpaccio with Pomegranate & Mint – Thinly sliced roasted eggplant with tahini drizzle and fresh pomegranate

Herb-Crusted Lamb Racks with Rosemary Jus – Served with roasted eggplant purée and seasonal vegetables

Seared Sea Bass with Lemon-Herb Couscous & Olive Tapenade – Crispy-skinned fillet over fragrant couscous

Chicken Marbella (Modern Twist) – Free-range chicken braised with olives, capers, prunes, and white wine

Roasted Vegetable & Chickpea Tagine – A plant-forward dish with Moroccan spices, apricots, and fluffy couscous

Pistachio Panna Cotta with Rose Syrup – Silky panna cotta infused with pistachio and a touch of rosewater

Baklava with Vanilla Mascarpone – Layered filo pastry, nuts, and honey, served with creamy mascarpone

Affogato al Caffè Vanilla gelato “drowned” in a shot of hot espresso. Minimal prep, but luxurious in presentation

Herbed Butter Crostini with Tomato Confit – Crispy toasted baguette topped with savory herb butter and slow-cooked sweet tomatoes

Smoked Salmon Roulade with Crème Fraîche – Thinly sliced smoked salmon rolled with creamy, tangy crème fraîche and fresh herbs

Beef Carpaccio with Truffle Aioli & Parmesan Crisps

Salade de Chèvre Chaud – Warm goat cheese on toasted baguette with mixed greens and honey vinaigrette

Velouté de Potiron – Creamy pumpkin soup with a drizzle of truffle oil

Tartare de Saumon – Fresh, finely diced salmon with lemon, capers, and chives, served with crisp crostini

Soupe à l’Oignon – Traditional French onion soup with caramelized onions, rich broth, and a golden layer of melted Gruyère on toasted bread

Creamy Chicken in White Wine Sauce with Parmesan Mash

Herb-Crusted Lamb Cutlets Served with truffle-infused creamy polenta, roasted garlic, and rosemary jus

Lobster & Ricotta Raviolo Handmade raviolo with lobster and lemon ricotta filling, served in a saffron beurre blanc

Boeuf Bourguignon – Slow-cooked beef in rich red wine sauce, with mushrooms, pearl onions, and aromatic herbs

Crème Brûlée – Classic vanilla custard with a perfectly caramelized sugar crust

Tarte Tatin – Upside-down caramelized apple tart with buttery pastry and a hint of vanilla

Mousse au Chocolat – Rich, silky dark chocolate mousse served with fresh berries