Chef Andressa Izolan

Grilled asparagus, arugula, and goat cheese with pomegranate seeds

Butternut squash and sage ravioli with brown butter

Herb-crusted rack of lamb with beetroot risotto and zucchini spaghetti

Pistachio & Raspberry Cheesecake

Watercress, avocado, and grapefruit with sesame-ginger vinaigrette

Roasted red pepper and tomato soup with basil oil

Seared tuna in an almond crust with creamy polenta and roasted root vegetables

Salted Caramel Cheesecake

Baby gem lettuce, cucumber ribbons, and capers with lemon-herb dressing

Chilled zucchini and basil soup with crispy croutons

Pan-seared tilapia in lemon cream sauce with basil pesto fettuccine

Pistachio Tiramisu

Arugula, shaved Parmesan, and roasted cherry tomatoes with balsamic glaze

Caramelised onion and Gruyère tart

Pan-seared beef tenderloin with green peppercorn and Dijon cream sauces, served with Swiss-style potato rösti

Vanilla bean crème brûlée with fresh berries

Mixed baby greens with roasted beets, candied pecans, and a citrus-maple dressing

Gazpacho

Dark chocolate tart with hazelnut praline and a hint of sea salt. (You can add caviar)

Baby spinach with shaved fennel, toasted walnuts, and a white truffle vinaigrette

Cream of roasted chestnut soup with crispy sage

Creamy wild mushroom risotto finished with Parmesan and fresh parsley

Tiramisu