Chef Arno Jullien

Fougasse, red onions, zaatar, feta cheese, cumin, paprika, oregano

Polenta de Provence, vegetable stock, tome cheese, sweet & spicy tomato sauce

Aubergine caviar, tahini, tamarind, candied citrus, garlic yoghurt, smoked paprika, parsley

Absinthe risotto, pesto, peas, asparagus, absinthe, white wine, mascarpone, arborio rice, parmesan

Artichoke & Mushroom emulsion, poached egg and asparagus, whipped cream, truffle salt

Leak & Shrimp dumplings, jasmin rice, sweet & sour spicy plum sauce, cilantro, mint, peanut

Cauliflower & broccoli frittata, shallot, smoked mozzarella, French mustard & tarragon

Mushroom Burger, herb & panko crusted portobello mushroom, black garlic mayo, lettuce, tomato, red onion

Stuffed aubergine, capsicum, tomato, onion, celery, lemon, egg, pine nuts, basil

Coconut Louise Cake, plums, almonds, buttery crumbly base, burnt meringue

Mont Blanc, Lewis creamery vanilla ice cream, French sweet chestnut purée, whipped cream, chocolate sauce

Semifreddo, frozen yoghurt, berries, red berries coulis, almond biscuit crumble

Vegetables Tempura - lightly fried root vegetables battered in corn starch, served with an aquafaba garlic mayo

Spring Rolls - bites of tastiness filled with beet, mango and glutinous rice, served with a peanut-soy-tamarind-maple-ginger sauce

Smoked Guacamole, hickory-smoked avocado pulp mixed with lime juice, coriander, tomato and served with corn chips

Potato skins - boiled, baked and sautéed potato skins filled with mushroom, tarragon, vegan cream cheese and chili flakes

Broccoli Quiche - leek, carrot, tomato and broccoli meet wonderfully in this tasty quiche filled with nutty plant-based creaminess

Cauliflower fritters - steamed and fried cauliflower florets served with a coriander-tahini-smoked tomato and pomegranate sauce

Paella - Spain's national dish is fantastic any time of the year. Bomba rice, roasted capsicums, artichokes, green beans, peas

General Tso Tofu - addictive tofu nibbles fried and coated in a delicious sticky sweet and sour soy-rice vinegar-hoisin sauce, Jasmin rice

Black Pepper Tofu - spicy tofu with shallots, ginger, chili, garlic, sweet soy served with white rice and baked pumpkin & tomato

Lime & Lemon Tart - a bittersweet treat with an nutty dough, an intense and creamy lime & lemon mix topped by an aquafaba meringue

Chocolate & Peanut Butter Cake - a gourmand mix of taste and texture combining an intense cocoa flavour with coconut and peanut butter

Apple & Pear Crumble - melting fruits stewed in a lemon-vanilla syrup and red berries, topped by a rosemary & almond crumble

Ciabatta - toasted soft bread topped with an unctuous tuna mayo spread, olives, cucumber, oregano, parsley, lemon

Bruschetta - sourdough topped with avocado cream, diced Roma tomato, pickled cucumber, thyme, olive oil, salt

Focaccia - freshly baked flat bread topped with red onions, zaatar, feta cheese, cumin, paprika, oregano and cherry tomatoes

Shrimp & Arugula Risotto - a classic risotto brought to a new level by wild mushrooms and truffle salt with a hint of basil infused oil, parmesan

Orzotto con Verdure - a pasta risotto served with a fresh Genovese pesto and seasonal green vegetables steamed and sautéed in chicken stock

Aubergine Parmigiana - layers of fried eggplant slices and lightly spicy tomato sauce, mozzarella cheese and basil, topped with grilled parmesan

Spaghetti alle Vongole - seafood in a briny broth for the most popular pasta with fresh clams sautéed in olive oil and garlic, deglazed with white wine and herbs

Gorgonzola Chicken - sautéed chicken breasts in olive oil, garlic and green pepper, baked in gorgonzola, served with fettucine

Lasagna al Forno - oven baked lasagna with a beef-pancetta-mushroom-red wine-tomato sauce and a couple secret ingredients to make it unique

Almond & Pears Cake - a simple and elegant dessert filled with nutty goodness and topped by poached pears

Lemon-Honey Semifreddo - a frozen mousse fragranced with delicate sweetness topped with candied lemon zest

Pumpkin Gingersnap Tiramisu - layers of pumpkin mascarpone custard and gingersnaps brushed with Calvados syrup

Snapper Sider - fish fillet seared on skin wrapped in crispy nori, tangy cider vinegar & shiso mayo, mini brioche roll

Nems - caramelized pulled pork belly, glass noodles, nuts wrapped in fried rice paper, crispy lettuce, fresh mint, Nuoc mam

Chicken miso soup - a rich broth sweetened with delicate celeriac & apple petals, topped with micro coriander

Ora King Salmon Sashimi - lightly cured top grade NZ salmon sashimi, wasabi peas coated in dark bitter chocolate, yuzu soy sauce

Sweet & sour prawns - sautéed prawns in a rice vinegar-soy-oyster and sweet & sour sauces, banana, scallion, green tea rice

Oriental Duck Breast - spiced up with cumin, ginger and coriander, honey and balsamic vinegar, served on potato mash

Shoyu Ramen - Japanese classic flavourful mix of pork shoulder and spareribs, ramen noodles, egg, bamboo shoots, bonito flakes, scallions, soy, chili

General Tso Chicken - addictive chicken nibbles fried and coated in a delicious sticky sweet and sour soy-rice vinegar-hoisin sauce, Jasmin rice

Duck & Leek Dumplings - a winner mix of duck, leek, ginger, garlic, 12-spice, plum sauce, white pepper, rice wine, sesame oil and soy sauce

Ginger Crème Brûlée - flavourful infused double cream infused with vanilla, ginger & lime, topped with cracking caramel

Passion & Coconut Tapioca - a light and fragrant dessert with a passion fruit coulis topped by coconut cream and tapioca

Chai Panna Cotta - revisited Indian delicacy with this chai infused mix of cream & coconut milk, topped with mango and mint

Cured salmon my way - served with a dark bitter chocolate mousse, yuzu infused oil and walnut for an unprecedented taste experience

Beetroot Tatin - a hearty earthy mix of beets, red onion, tomato, feta cheese balsamic caramel, honey, almond, parsley, puff pastry

Tuna Tartare - lightly cured knife-cut red tuna in a yuzu infused soy sauce, wasabi, capers, onion, on sweet & chili avocado cream, breadstick

Fruity Duck breast - slow cooked in mandarin butter, potato mash with sage butter, blueberry sauce, carrot purée, fried kale

Pork tenderloin slow cooked with shrimps, rum and garlic served on a chestnut and sweet potato purée, topped with a sweet banana & chili sauce

Beef eye fillet slow cooked in orange, fig and beef sauce, parsnip puree and gourmet potatoes cooked in duck fat, spinach

Chocolate fondant baby molten cake with a liquid heart, yuzu flavoured whipped cream, red berries coulis, fresh mint

Apple & Pear Crumble - melting fruits stewed in a lemon-vanilla syrup and red berries, rosemary & almond crumble

Crème brûlée - double layered cream flavoured with vanilla and thyme plus basil and lime, topped with caramel

Gougère filled with smoked salmon mousseline

Onion‏ Soup - the real one, made just with onions, butter, salt, water and nothing else but time! Topped with cheese & garlic crouton

Petits Farcis - delicious and sweet steamed onion shells filled with ground beef, breadcrumbs and a fresh tartare cream cheese

Potato & leek potage - a creamy soup flavoured with chicken stock, topped with grated frozen duck pâté and translucent red radish petals

Steak tartare - a Paris specialty made of raw ground beef, lightly marinated with Worcestershire sauce, Dijon mustard, cornichons, capers and scallions

Cheese soufflé - timing is of the essence to enjoy it at its best with a lightly smoked cheese and a shrimp and lobster bisque served on the side

Boeuf Bourguignon - slow cooked grass-fed beef cubes in red wine, onions, bacon and mushrooms, served with tagliatelle

Whole Snapper - baked with green anis, served with spinach gratin and sweet potato, confit cherry tomato and clarified butter

Lamb shoulder - braised in poultry stock, wine, garlic and Provence herbs, served with confit tomatoes, greens and coco beans

Profiteroles - delightful puff pastry balls filled with vanilla ice cream, topped with lukewarm chocolate sauce and drizzled with salted caramel

Tarte Tatin - a sinful apple pie slowly baked in salted caramel and lemon & grapefruit syrup, topped with puff pastry and flipped upside down

Crème brûlée - flavourful infused double cream flavoured with vanilla, thyme & lime, topped with cracking caramel

Baba Ghanoush - a smoky roasted aubergine caviar with tahini, tamarind, lemon, garlic, smoked paprika and parsley

Courgette Farcie - a Med classic with ground beef, sunflower seeds, capsicum, paprika, onion, breadcrumbs, cheese and parsley

Falafel - a middle eastern success made of fried mashed chickpeas, parsley, coriander, onion - served with a garlic and lemon yoghurt

Green Hummus - one of my favorites with avocado, chickpeas, tahini, lemon olive oil, coriander, cumin and almond oil

Keftas - tasty lamb meatballs with coriander, mint, cumin, ginger, garlic served with a medium-hot tomato & smoked paprika sauce

Tabouleh - pure freshness and healthiness combined with this mix of bulgur, tomato, cucumber, lemon, mint, sultanas and fresh coriander

Tajine - melting deliciousness of fragranced confit lamb shoulder in olive oil and beef stock, apricot, rosemary and honey, cashew nuts, mint and cumin, grilled zucchini and eggplant

Couscous - oriental delight of bulgur, chicken, spicy sausage, grilled capsicum, roasted cabbage, steamed zucchini, squash, onions, chickpeas, carrots and ras-el-hanout

Bouillabaisse- legendary seafood & fish soup from Marseille, slow-cooked in tomato sauce with onions, thyme, rosemary, white wine, fish stock and flambé with Pastis

Chocolate Peppermint Mousse - a classic which success resides in the quality of a dark bitter chocolate (60 to 65% cocoa), topped by whipped cream and a raspberry

The Apple Pie - Alamode baked apple, confit in a Rooibos tea and coated with caramel. Purely decadent, it is best served with vanilla ice cream and pine nuts

Orange & Grapefruit Cake - another kind of almond sponge cake, amazing covered with a lime & basil syrup. Highly addictive with a splash of cream