Chef Mark Basco

Caesar salad

Mix Fritters

Pomodoro pasta

Lasagna

Grilled chicken with mash potatoes and gravy

Fish and chips with tartar sauce

Seasonal mix fruit dessert

Native chicken skin & intestine grilled

Bread & butter

Wild duck head patté- base grilled duck head with patté filling (mix of duck meat,liver, intestine,heart,blood)

Wild rabbit roasted meat with salt pairing

Wild boar grilled with salt pairing

Deer loin grilled with salt pairing

Sea salt ice cream

Fry banana with coconut milk

Beet Carpaccio with Rocket & Citrus Vinaigrette Delicate slices of roasted beetroot paired with peppery rocket, juicy orange segments, and toasted walnuts, finished with a bright citrus vinaigrette

Tomato Tartare with Basil Oil & Crostini A refreshing tartare of ripe tomatoes, capers, shallots, and olives, dressed in aromatic basil oil and served with crisp crostini

Zucchini Rollatini with Cashew Ricotta Grilled zucchini ribbons rolled around creamy cashew ricotta, garnished with cherry tomatoes and microgreens for a fresh, modern bite

Truffle Mushroom Risotto Creamy Arborio rice infused with earthy mushrooms and a hint of truffle oil, finished with fresh parsley for a luxurious start

Pumpkin Gnocchi with Sage Brown “Butter” Handmade pumpkin gnocchi tossed in vegan brown butter and crispy sage leaves, offering a comforting yet sophisticated flavor

Chilled Green Pea Soup with Mint & Almond Cream A smooth, chilled soup of sweet green peas and mint, topped with a swirl of almond cream for a refreshing and elegant course

Layers of grilled eggplant, vegan mozzarella, rich tomato sauce, and fresh basil, baked to perfection and served as a modern stack

Stuffed Bell Peppers with Herbed Quinoa & Pine Nuts Colorful bell peppers filled with fragrant quinoa, sun-dried tomatoes, pine nuts, and Italian herbs, baked until tender and aromatic

Vegan “Scallop” Linguine with Lemon & Seaweed Linguine pasta topped with pan-seared king oyster mushroom “scallops,” brightened with lemon zest, garlic, and nori flakes for a taste of the sea

Deconstructed Tiramisu in a Glass A playful take on the classic, featuring layers of coffee-soaked vegan biscuits, cashew mascarpone, and cocoa powder, elegantly served in a glass

Chocolate Olive Oil Mousse with Sea Salt Silky dark chocolate mousse enriched with olive oil, finished with a sprinkle of sea salt and fragrant orange zest

Strawberry-Basil Granita An icy, refreshing granita made from fresh strawberries, basil, and a hint of lime, offering a light and vibrant finish to your meal

Caviar with marinated egg yolk and butter toast brioche

Yuzu pearl lime with apple extract

Bruschetta with tin cut toast sourdough bread with tomato dice lemon dressing and basil

Grilled sword fish in zucchini roll with pan grill potato and Lemon Beurre Blanc Sauce

Grilled salmon in truffle sauce with sauteed string beans and fried banana

Braise italian lamb shanks with polenta and grilled seasonal vegetable

Slow cook BBQ japanese pork ribs with onion smoke puree and sweet tangy sauce

Roast french duck breast with grilled asparagus and soy butter sauce

Japanese egg custard pudding with caramelized sugar

Gourmet donut flaver: strawberry, chocolate, vanilla