Chef Gabriel Le Roux

Seychelles Vegetable Salad with Passion Fruit Dressing and Smoked Fish

Octopus Curry with Lentils, 2 Types of Vegetable Chutney and Basmati Rice

Chicken and Smoked Sausage Curry with Red Onion Chutney, Vegetables and Basmati Rice

Traditional Ladob with Coconut and Orange

Caprese Salad: Italian Tomatoes, Italian Burrata Cheese, Virgin Olive Oil and 15 Year Old Balsamic Vinegar, Fresh Basil Leaves and Pure Sea Salt

Beef Carpaccio, Duck Liver Mousse, Marinated Mushrooms, Hazelnuts and Pecorino Cheese

Tagliata - Peppered Steak with Rocket Salad, Parmesan Cheese, Tomato and a Garlic - Rosemary - Lemon Dressing

Chicken and Olive Risotto: Poached Organic Chicken Breast, Chopped Italian Olives, Blue Cheese, White Wine and Rosemary

Tiramisu

Chocolate Amaretti Cake with Orange Peel, Almonds and Chocolate Mousseline

Tom Phak Chi - Northern Thai Coconut Soup with Aubergine, Galangal, Mushrooms, Dill, Lemongrass and Lime Juice

Pad Kee Mao - Thai Noodles with Fish, Chili, Garlic, Fish Sauce, Black Pepper, Basil Leaves (Medium Spicy)

Gaeng Keow Waan - Thai Green Coconut Curry with Chicken and Steamed Rice. Served Family Style (Spicy)

Roti Canai Mamak - Rice Flour Pancake with Banana, Caramel Sauce and Coconut

Horiatic Salad - Authentic Greek Salad

Tabouli - Lebanese Bulgur and Parsley Salad

Mercimekli Mualla - Turkish Eggplant, Lentils and Sweet Peppers Cooked in Olive Oil

Briam - Ikarian Baked Vegetables in Olive Oil with Feta Cheese

Tagine Kefta - Spiced Moroccan Meatballs with Vegetables and Orange Lemon Potatoes

Island of Crete - Cinnamon Walnut Apple Cake Baked with Olive Oil. Served with Sesame Seeds, Apple Sauce and Marinated Raisins

Salmon Sashimi with Ponzu Sauce

Tonkatsu pork With Chuka-Fu Cabbage

Miso Steak with Goma-ae Green Vegetables

Matcha Green Tea Brûlée with Okinawan Sweet Fritters

Caprese Salad: Italian Tomatoes, Italian Burrata Cheese, Virgin Olive Oil and 15 Year Old Balsamic Vinegar, Fresh Basil Leaves and Pure Sea Salt

Buttered Polenta: Slow Cooked Polenta with Garlic and Butter, Sautéed Italian Mushrooms with Thyme, Parmesan Cheese, Walnuts, Poached Organic Egg and Toasted Black Pepper

Pan - Fried Line Fish: Fresh Fish Deglazed with White Wine, Soft Potato Puree with Italian White Truffle Infusion, Sautéed Tomato - Garlic and Red Sweet Peppers with Dill Sauce

Chicken and Olive Risotto: Poached Organic Chicken Breast, Chopped Italian Olives, Blue Cheese, White Wine and Rosemary

Chocolate Amaretti Cake with Orange Peel, Almonds and Chocolate Mousseline

Tom Phak Chi - Spicy Northern Thai Coconut Soup with Chicken, Galangal, Mushrooms, Dill, Lemongrass and Lime Juice

Goi Cuon - Vietnamese Fresh Spring Rolls – Fresh Vegetables and Herbs with Rice Paper and a Sweet Soy – Mint Dipping Sauce

Kari Saraman - Thai Beef and Pumpkin Curry with Peanuts, Star Anise and Cinnamon. Served with Steamed Rice and Crispy Onions

Goreng Pisang - Fried Banana Crepes with Honey and Chocolate

Pickled and Marinated Grilled Vegetables

Garlic and Mint Marinated Olives

Feta Cheese With Fresh Herbs and Olive Oil

Baked Flat with Hummus, Beetroot Tzatziki and Tomato-Onion Salsa

Beetroot and Cous Cous Salad with Feta Cheese, Walnuts and Orange-Honey-Mustard Dressing

Rustic Polenta Bread with Caponata

Chilled Watermelon salad with Garden Grown Cucumbers, Homemade Ricotta Cheese, Mint from my Garden and a Lime-Chili Dressing

Moroccan Style Tajine with Mushrooms, Chickpeas, Tomato and Carrots. Serve with Lentils and Brown Rice

Baked Pears with Orange and Berry Ricotta Cheese, Candied Almonds and Sultry Spices