Chef Bernard Bernard

Steam pork dumpling, consommer brunoise

Prawn and squid mango salad, yuzu dressing

Ox tail pot au feux facon tai pho

Mekong catfish bonnefemmes

Passionfruit cheesecake

Lemongrass, coconut, and lime mousse with coconut sponge cake

Grilled king prawn on the charcaol ,salsa piquante,on wild rice safran fragrance

Greek style dolmadakia , stuffed vine leaves with lamb minced, couscous ,and fresh herbs

Tuna steak grilked on the charcoal serve with baby roasted potato , watercress salad, spicy pepper coulis,spoon of tapenafe

Marinated poussin . (Lemon ,thym, shallot, garlic), chargrilled, sweet potato mash grilled broccoli, thym jus

Seasonal Fruit tart

Chocolate gateaux

Jumbo quail yakitori, roasted fig, raspberry vinegar jus

BBQ mackerel, horseradish cream, fennel salad

Fillet of hake, spinach, mussels, chorizo, saffron potato, coconut & lemongrass broth

Creedy Carver duck breast, cavolo nero, mooli, pickled carrot, blackberry sauce

Rhubarb souffle, nutmeg custard, rhubarb sorbet

Sticky toffee pudding, toffee sauce, vanilla ice cream

Carpaccio of Artichoke with Parmigiano Reggiano shavings, drizzled with truffle oil

Mussels with chilli, garlic and pickled seaweed, twisted with spaghetti, topped with grilled plum tomatoes

Pan-fried fillet of cod served on polenta mousse, With anchovies, fried capers and piccolo tomatoes

Loin of Lamb with caramelised onions, ricotta croquettes and green bean parcels

Tiramisu

‘Torta di Nocciole’- Hazelnut cake

Crab and Langoustine poeler, tarragon crème with Jerusalem artichoke and samphire

Sautéed Foie Gras Perigord with Autumn mushrooms on artisan brioche, Sauternes geler

Monkfish Cassoulet with chorizo and fried kale

Beef Filet Rossini with chanterelle, wilted spinach, Choron sauce and Pomme Parisienne

Fig tarte tatin with vanilla ice cream