Chef Chayane Barbosa

Pan-fried Japanese dumplings served with a soy, sesame, and rice vinegar dipping sauce

Crispy panko-coated chicken breast served with Japanese curry sauce, steamed rice, and pickled vegetables

Stir-fried noodles with sliced beef, cabbage, carrots, onions, peppers, and a savory yakisoba sauce

Creamy baked cheesecake infused with premium matcha

Pan-seared scallops served on cauliflower purée with crispy pancetta and lemon butter

Succulent Atlantic prawns served with crisp lettuce, Marie Rose sauce, fresh lemon, and toasted buttered brioche

Fresh Atlantic salmon with creamy lemon risotto, grilled asparagus, and beurre blanc sauce

Crispy sea bass fillet served with crushed baby potatoes, seasonal vegetables, and garlic herb butter

A silky, refreshing lemon cream served with fresh berries and homemade shortbread

Traditional caramelized onion soup topped with toasted sourdough and melted Gruyère cheese

Warm goat cheese served on toasted brioche with mixed leaves, walnuts, honey, and a Dijon mustard vinaigrette

Slow-cooked beef in a rich Burgundy wine sauce with mushrooms, carrots, and pearl onions, served with buttery mashed potatoes

Classic vanilla custard topped with a perfectly caramelized sugar crust

Creamy burrata served with heirloom tomatoes, basil pesto, extra virgin olive oil and aged balsamic

Crispy sea bass fillet served with saffron risotto and roasted asparagus finished with lemon butter sauce

Classic Tiramisù

Golden fried halloumi served with sweet chili sauce, mixed leaves and toasted sesame

Slow-cooked chicken thigh glazed with miso butter, served with creamy mashed potatoes and roasted broccoli

Rich dark chocolate mousse finished with fresh orange zest

Warm Brazilian cheese bread finished with aged Parmesan, homemade chilli jam, and fresh herbs

Crispy fried coxinha served with fresh pico de gallo, basil mayonnaise, and pickled onions

**Grilled Irish Picanha** Grilled Irish picanha served with Portuguese-style roasted potatoes, seasonal vegetables, vibrant chimichurri, crispy garlic, and extra virgin olive oil

Light and silky passion fruit mousse finished with fresh passion fruit pulp, a delicate coconut tuile, and baby basil leaves

Irish smoked salmon served with pickled cucumber, dill crème fraîche, lemon, and homemade brown bread crisps

Juicy and tender lamb chop with garlic herbs, roasted baby potatoes, grilled seasonal vegetables, jus and fresh herbs

Fresh Irish strawberries served with lightly whipped vanilla cream, honey, oat crumble, and fresh mint

Creamy whipped feta served on toasted sourdough with roasted cherry tomatoes, fresh basil, oregano, and extra virgin olive oil

Mixed leaves, cucumber, tomatoes, red onion, olives, chickpeas, fresh herbs, lemon vinaigrette, and crumbled feta

Free-range chicken breast marinated with lemon, garlic, rosemary, and thyme, served with roasted baby potatoes and seasonal grilled vegetables

Light Greek yogurt panna cotta with honey, citrus zest, toasted almonds, and fresh seasonal berries