Chef Patricia Baigorria

Panko King prawns with wasabi mayo

Japan platter withsushi, gyoza and crispy prawns with dipping sauces

Sea bream with bonito dressing and japanese salad

Charred tuna tataki

Sukiyaki Nabe Hot Pot with Udon

Salmon teriyaki with wild rice and vegetables

Chicken with miso glaze served with steamed vegetables and wild rice

Mont blanc cake

Japanese cheesecake

Matcha and coconut roll

Greek grazing board: Hummus, melitzanosalata (roasted eggplant), tzatziki, homemade bread

Mixed greens salad with roasted beetroot, spicy caramelized nuts, cherry tomatoes and Parmesan shaves

Sea grazing board: Seasoned prawns, tuna pate, salmon tartare, warm pizza bread

Orzo salad with basil, mozzarella, black olives, tomato, croutons and Mediterranean herbed chicken bites

Mediterranean prawns over a bed of tasty cous cous salad

French pork hotpot, with ancienne mustard and honey, served with rustic sweet potato puree with caramel and sauteed cherry tomatoes

Golden cod, served with buttered vegetables and lemon cream

Brased lamb leg, served with golden potatoes and pumpkins, yogurt sauce

Tiramisu

Baklava

Coconut and lime panna cotta

Amuse Bouche pear, Roquefort and walnut tartlets

Traditional french onion soup

Boeuf tartare avec salat (beef tartare with green salad)

French dressed green salad with confit cherry tomatoes, blue cheese and caramelized mushrooms

Pumpkin velouté, cream fraiche and vanilla oil, served with sourdough toast

Coq au vin - checken cooked slowly in red wine with champignon and bacon, served with natural potatoes

Sirloin steak served with homemade green peppercorns sauce and truffled potato puree

Lamb with Provencal herbs in a red wine jus sauce with golden vegetables - Braised herbed lamb, served with red wine jus and golden vegetables

Duck breasts served with roasted cauliflower, duck jus and duck fat potatoes

Boeuf bourguignon - traditional slowed cook beef with vegetables and red wine and baby potatoes

Crêpes Suzette with icecream

Chocolate marquise with cream and fruit

Bread and butter pudding with creme anglaise

Greek grazing board: Hummus, melitzanosalata (roasted eggplant), tzatziki, homemade bread

Spanakopita (Filo pastries, with ricotta, feta cheese and spinach)

Greek salad: cucumber, ripped sweet tomatoes, feta cheese, red onions, olives, gem lettuce, and lemon & mint dressing

Grilled octopus and tomatoes, preserved feta cheese, red onions, baby carrots, beetroot, asparagus, radishes and capers

Pan fried white fish of the day, served with capers and lemon butter and green vegetables

Slowed cooked lamb shank served over a bed of wild rice and vegetables, bathed in its juice

Lentils salad with cucumber, tomato, peppers, yogurt dressing served with herbed lamb chops

Moussaka with meat

Baklava

Grilled fruit with greek home made yogurt, honey, mint and dried fruit