Chef Aurelien Agbadje

Sun-dried Tomato and Mascarpone mousse on Lavoche

Edamame dips with white Miso and Seaweed Crackers

Herb Hummus Crostini, Dukkah

Orzo Pasta, Sauteed Seasonal Greens,Olives and Pesto Dressing

Roasted Beetroot with Marinated Feta, candided Walnuts and aged balsamic

Grilled Halloumi, Puy Lentil with Carrot & Turnip Brunoise, Pomegranade and Citrus Vinaigrette

Chicken Fricassée with Roasted Vegetables and Creamy Mash Potato

Fresh Bolognese Pasta, Shaved Parmesan and Garlic Bread

Butter Fish Curry with Roasted Cashew and Fried Onion, Jasmine rice

Poached Pear,mascarpone and almond tuile

Chocolate Fondant with Chantilly Cream

Pear and rhubarb crumble with Vanilla Ice Cream

Cheese Madeleine and Walnuts

Sablés parmesan et confiture de tomates

Leek & Gruyère Tartelette

Seared Scallops – Champagne Beurre Blanc, Leek Fondue & Chlorophyll Oil

Citrus-Cured Salmon, Shaved Fennel Salad, Crème Fraîche

Corn and Cauliflower Chowder with Garlic Prawn and Crouton

Chicken à la Moutarde, Peas, Cabbage, Caramelised Onions & Carrot Mousseline

Nut Crust Grilled Snapper with Courgette Spaghtetti, Herb Coulis and White wine Sauce

Duck a L'orange, Roasted Vegetable and Duck Fat Potatoes

Creme Brulée ,Almond Tuile

Raspberry Mille-Feuille, Crème Pâtissière, Caramelized Puff Pastry

Warm Chocolate Fondant Vanilla bean ice cream & berry compote

Prawn Rémoulade Poached prawns tossed in a light mustard and herb rémoulade with capers, cornichons, and lemon zest

Mussels en Escabeche Plump mussels gently poached then marinated in olive oil, sherry vinegar, paprika, and bay leaf

Oysters with Champagne Vinegar & Shallot Mignonette Freshly shucked oysters served on ice with a classic Champagne vinegar and shallot dressing

Snapper Ceviche with Capers, House-Made Croutons, Citrus Olive Oil & Lemon Zest

Marinated Squid Tentacles Tender squid tentacles marinated in olive oil, Mint, Coriander, and garlic with a touch of chili

Bouillabaisse Fish Soup with Saffron Rouille Crouton & Garlic Aioli

Poached Salmon with Broccoli Vichyssoise & Baby Vegetables

Grilled Snapper with Cauliflower Purée, Brown Butter, Sautéed Broccoli & Preserved Lemon

Lightly Seared Tuna with Confit Cherry Tomatoes, Green Beans, Kalamata Olives, Soft Egg & Duck Fat Potato

Dark Chocolate Fondant with Berry Coulis and Vanilla Ice Cream

Almond Tuile Mille Feuille with Lemon Pâtissière, Rhubarb Compote, and Meringue

Poached Pear, vanilla mascarpone and almond tuile

Sun-dried Tomato Rillette

Green Olive Tapenade

Ratatouille Tartelette with Confit Citrus

Classic French Onion Soup

Beetroot Carpaccio Whipped goat cheese, candied walnuts, microgreens, aged balsamic

Red Onion Tatin – Toasted Hazelnuts & Balsamic Caramel

Angus Beef eye filet with Truffled mash potato, Glazed Shallots and red wine jus

Grilled Market fish with cauliflower purée, brown butter, sautéed Greens, puff pastry and preserved Lemon

Chicken à la Moutarde, Peas, Cabbage, Caramelised Onions & Seeded Carrot Mousseline

Tarte Tatin (Caramelized Apple Tart with Vanilla Ice Cream)

Moelleux au Chocolat (Warm Chocolate Lava Cake with Chantilly)

Spiced and Red wine Poached Pear, Oat Crumble Biscuit & Vanilla Ice Cream

Herb Hummus & Olive Crostini

Taramasalata & Egg with Lumpfish Caviar

Green Olive Rillete with Crispy Lavoche

Lamb Meatballs braised in Tomato and Capsicum Sauce, Shaved Parmesan

Aubergine cannelloni, Feta and basil bechamel, Pomodoro sauce and Herb Coulis

Grilled Halloumi with Puy Lentils, Balsamic-Glazed Carrot & Chorizo Crumble

Apricots and Almonds Chicken Tajine, Braised Moroccan Vegetables , Ras El Hanout Couscous

Herbed Gnocchi with Provolone sauce, Confit Butternut and Cherry Tomato, brown butter

Braised Lamb Leg à la Basquaise – Tomato-Capsicum Coulis, Polenta & Kalamata Olives

My Deconstructed Seasonal Fruits Tiramisu with Brandy Tuile and Pâtissière cream

Almond Tuile Mille-Feuille with Lemon Pâtissière, Rhubarb Compote & Meringue

Orange Almond and Fig cake with citrus Sorbet

Rillette di Tomato and Mascarpone on Lavoche

Whipped Feta & Beetroot Lavosh with Toasted Walnuts

Bruschetta With Roasted Squash, Caramelised Onion,Walnuts and Balsamic Glaze

Mushroom Ravioli, Truffle and Vincotto sauce

Fresh Mozzarella with Roasted Grapes, Pistachio, Balsamic reduction and Crostini

Market Fish Crudo – Radish, Cucumber, Capers, Crouton & Citrus Olive Oil

Pollo alla Cacciatora, braised chicken with Prosecco and Porcini Mushroom served with creamy Mash Potato

Caccuicco: Tuscan Fish Soup with Prawns Shaved Parmesan and Toasted bread

Slow cooked Lamb leg alla Putanesca served with Barley Risotto and Peas

Amaretti, Coffee Latte Ice cream & Chocolate Sauce

My Deconstructed Seasonal Fruits Tiramisu with Brandy Tuile and Pâtissière cream

Walnut and Coffee Cake served with vanilla Mascarpone and Candied Seeds

Pork Fillet Bao Buns, Cuncumber, Fresh Herbs & Sweet Chilli Mayo

Fish Sashimi, Sweet and Sour Nuoc Mam, Orange and Coriander

Chicken Satay skewers

Lightly Seared Citrus and Soy Tuna, Pickled Shitake, Seaweed Crackers

Tumeric Galangal Snapper, coconut nuoc cham, confit Shallot

Ginger, Garlic and Prawn Ravioli with coriander Coulis

Braised Pork Shoulder in Raspberry Vinegar and Soy, Roasted Vegetables and Toasted Sesame

Beef Eye Fillet Shaken Style, Sauteed Green, Pickels

Butter Chicken Curry with Roasted Cashew and Fried Onion, Jasmine rice

White Chocolate and Miso Brownie, Vanilla Ice Cream

Seasonal Poached and Grilled Fruits Spiced Seed Crumble, Coconut Ice cream (vg) (gf)

Glutinous Rice pudding, Almond and Dried Fruits

Croissants and Fresh Sourdough with butter and Jam

Shakshuka : Spiced Tomato Sauce and Capsicum with Baked Eggs (v)

Marinated Feta and Spinach Omelette (v)

Caramelised Onion and Chorizo Omelette

Green Breakfast : Seasonal Sauteed Greens, Lemon Ricotta, Extra virgin Olive oil (v)

Meety Breaky : Bacon, Sausages, Sauteed Potatoes & Mushrooms

French Toast, Seasonal Fresh Fruits, Chantilly, Berry Coulis (v)

Overnight Oat, Coconut Yoghurt, Toasted Almond, Strawberry Compote Mint & Extra Virgin Olive Oil (vg)