Chef Natalie Lobel

Beet Salad with Whipped Goat Cheese

Roasted Carrot with Chimichurri

3 mushroom Ragu on Toasts

Chicken thigh Bucatini Served with Thinly sliced lemons and sliced olives in a lemon-caper sauce, Celery Root Mash

Grilled Salmon with Fava Bean/ Celery Root Puree and Seasonal Vegetables

Lamb Chops served with Roasted Seasonal Vegetables, Parsnip Puree and drizzled with Chimmichurri

Seasonal Vegan Orange Cake served with Dolce De Leche

Vietnamese Salad - Green Papaya, Market Veg, Peanuts & Dipping Sauce

Grilled Pork Satay, Roti & Pickles

Grilled Corn - Chiles, Scallion, Coconut Flakes

Wood Oven Roast Heritage Chicken - Makrut lime leaf & chili pickle, Curry Gravy

Matcha Donuts

Buttermilk Lime Panna Cota

Black Bean Pico De Gallo with Tortillas

Duck Carnitas with Grilled Pineapple Salsa

Mexican Spice Rubbed Chicken and Poblano Rice

Churros with Fresh Cream and Hazelnut Chocolate

Three-Mushroom Tamarind Ragu on Goat Cheese Toasts

Butternut Squash and Feta Arancini served with Dill Raita

Grilled Marinated Eggplant with Cumin Spiced Eggplant, Pomegranate Seeds and Fresh Herbs

Roasted Red Pepper, Fresh Herb and Ricotta Filo Parcel

Roasted Harissa Chicken with Tamarind Carrot Mash and Roasted Radish

Lamb Koftes with Tahini Yoghurt and Pickled Red Onion

Seared Cod Served on Beluga Lentils with Olive and Baby Tomato Relish, Fresh Herbs

Saffron Cauliflower SteaK served with Caramelized Onion, Burnt Plantains and Roasted Gooseberries

Walnut and Halva Brownies Served with Ice-cream

Grilled Pears, Apricots and Figs served with Scented Yoghurt

Three Mushroom Miso Soup

Aburu Salmon & Okra Sushi topped with Roe

Miso Black Cod with Lotus Root Puree, Seasonal Vegetables and Pickled Radish

Green Tea Mousse with Kuri

French Onion Soup, Comté Cheese

Asparagas Vinaigrette, Cured Duck Yolk, Shaved Parmesan

Sautéd Chicken Livers with Marsala, Grapes and

Beet Salad with Goat Cheese

Half or Whole Roasted Chicken with Seasonal Vegetables, Tarragon Sauce/ or Jus

Duck Breast, Parsnip Purée, Cous cous, Fig Mustarde, Roasted Gooseberries

Sticky Toffee Pudding

Tiramasu

Mozzarella, Sun-dried tomato and Grape Tomato bites garnished with basil

Smoked Trout Mouse with Oranges and Chives (Served with Crackers)

Crab Pappardelle with Soft Burrata, Crab, Garnished with Lemon Zest & Marjoram, Bread Crumbs

Portobello, Shiitake, and Button Mushroom Flatbread with White Truffle Oil

Lamb Chops served with Roasted Seasonal Vegetables, Parsnip Puree and drizzled with Chimmichurri

Branzino, Eggplant Caponata, Castelvetrano olives garnished with Parsley

Chicken Piccata Served with Thinly sliced lemons and sliced olives in a lemon-caper sauce, Celery Root Mash

Chocolate Pot du Creme

Buttermilk Lavender Panna Cota