Chef Akhona Thandeka Vili

• Chinese chicken salad

• Crispy Fried Calamari and chilli lemon butter

• Mala Cream Shrimp Dim Sum

• Bang Bang Shrimp and Honey sesame chicken and avo wraps

• Suea Rong Hai and Nam Jim Jaew

• Dong po rou

• Coconut Yuzu cheesecake

• Sticky Toffee pudding and topped with a vanilla custard

• Antipasto Bites and Caprese Bites

• Fried Goat Cheese Bites and sweet chutney dip

• Olive Tapenade and Bruschetta topped with burrata and coppa

• Bacon-wrapped Cranberry Brie Jalapeño Poppers

• Roast Rack of Lamb with Garlic and Rosemary potatoes and Asparagus, Lemon Parmesan Lettuce Salad

• Spring carbonara and Waldorf salad

• Churros con Chocolate (Spanish Churros with Chocolate)

• Peppermint tartlets

• Honey Whipped Feta with Garlic Herb Roasted Olives

• Taquitos

• Upside-Down Cream Of Mushroom Tartlets

• Ravioli, creamy spinach and sage and butter sauce

• Braised lamb shank served with olive oil mash and long-stem broccoli

• Beer barter fried Hake and coriander and ginger soy sauce

• Vanilla pannacotta served with raspberry jelly, berry coulis and mango sorbet

• Spiced Carrot cake cups stuffed with orange-flavoured vanilla ice cream and pistachios

• Thai-Style Shrimp Cocktail

• Grilled Scallops with Honeydew-Avocado Salsa

• Crusted Hawaiian chicken wings in Prosecco Marbled Sauce

• Bacon-wrapped potato on a side with Avocado mousse

• Organic Chicken Breasts stuffed with Sun-dried Tomatoes served with Roasted turned Potatoes, Blanched Micro Herbs and sautéed mini Red Peppers accompanied by a Lemon and Rosemary Sauce

• Pasta Alla Vodka with olive and Carne Asada

• Apple tart tarin, vanilla pod, rosmary crème angalise and spun sugar

• Poires Belle Helene and vanilla ice cream

• Crab cake with champagne vingarette

• Colossal Shrimp Cocktail with Spicy Avocado Crema

• Lemongrass and Butter Scallops with Garlic Crostini

• Coconut Lime Cod Fish with Avocado Salsa

• Slow-roasted salmon with Citrus-Olive Relish

• Tilapia with Scotch Bonnet–Honey Glaze

• Limoncello Cake served with a light lime syrup and Vanilla Bean ice cream

• Deconstructed cheesecake with Mixed berry Couleé

• Smoked Salmon Lyonnaise Salad

• Gougères with Smoked Salmon, Caviar and Prosciutto

• Steak Tartare with Smoked Oyster Aïoli

• Provençal Stuffed Squid on a lemon, lime and garlic chilli sauce

• Steak au Poivre with Red Wine Pan Sauce

• Classic surf and turf with Prawns and beef and Lobster Thermidor

• Creme brûlée served with Vanilla bean ice-cream and biscuits

• Chocolate fondant, vanilla ice cream and berries of the forest

• Tuna carpaccio served with guacamole crisp bacon and onion

• Sweet Thai chilli Spring rolls

• Sushi and Dragon rolls

• Ginger Pork Pot Stickers, Homemade Dumplings, Wontons, Korean Fried Chicken served with Kung pao sauce

• Asian pork belly served with soy glaze, baby carrot, glazed apple and Asian coleslaw salad

• White wine-marinated duck breast served with ginger beer red cabbage, bok choi, figs, cauliflowers purée and berry sauce

• Banana Fosters topped with BLACK SESAME ICE CREAM

• Five-spice flourless chocolate cake with choc-hazelnut sauce

• Stuffed mushrooms with blue cheese with a buttery and garlic bisque

• Bistecca Fiorentina Tomatoe Bruschetta with balsamic glaze, Minted melon, tomato & prosciutto

• Tequila Ceviché

• Soppressata Pizza with Calabrian Chiles and Hot Honey

• Bistecca Fiorentina with a Grilled Plum & Pancetta Panzanella Salad

• Sea Bass with Langoustines alla Busara Sicilian Cherry

• Tiramisu

• Easy Vanilla Bean Panna Cotta served with a watermelon salsa