Chef Sam Wood

Gazpacho shooter, watermelon gazpacho, cucumber relish, basil oil

Asparagus mosaic. Nori wrapped asparagus, cilantro and coconut foam, toasted sesame

King trumpet mushroom “scallop”, butternut puree, wilted chard and baby kale, crispy shallot, citrus drizzle

Celery root confit, slow cooked celery root steak, vegan jus, crispy potato, celery root puree

Poached pears, spiced syrup, almond crunch, lemon whipped cashew cream

Tuna tartare, crispy wonton, ponzu, pickled onion, avocado, garlic pastes sesame

Sous vide double cut lamb chop, roasted root vegetables, rosemary jus, confit garlic and onion

Seared Atlantic salmon, citrus fennel salad, arugula and toasted pine nuts

Filet mignon, truffle mashed potato, broccoli, caramelized shallots

Poached pears, spiced syrup, raspberry whipped cream, almond crunch

Heirloom tomato and burrata. Toasted pine nuts, basil oil, aged balsamic, sourdough crostini

Roasted eggplant and chickpea salad, cucumber, tahini yogurt dressing, fresh dill

Branzino en papilotte, branzino baked in parchment with tomatoes, zucchini olives and capers. Herbed quinoa and lemon butter

Pistachio crusted bone in lamb loin chop, roasted fennel potato and bell pepper. Creamy hummus and roasted red pepper coulis

Baklava, orange blossom honey, citrus whipped cream

Whipped ricotta, grilled crostini, hot honey and lemon zest

Fennel and Leek veloute, chive oil, crème fraiche and crispy shallot

Seared scallop, sweet corn puree, edamame succotash, basil foam and lime

Herb crusted beef filet, potato pave, broccolini and green peppercorn Demi glaze

Vanilla creme brulee, fresh berries