MENU:

Starter Options:

Confit Duck Spring Rolls with Hoisin, Plum, Citrus and Chili Sauce and Asian Slaw
Salt & Pepper Calamari with Hoisin, Plum, Citrus and Chili Sauce and Asian Slaw
Mushroom Galette with Crispy Potato Shards and Chili Garlic Truffle Oil (V)

Entrée Options:

Tagliatelle Pasta with Mushroom Cream and Truffle Oil (V)
Spinach & Ricotta Ravioli with Roasted Tomato, Mascarpone Cream (V)

Palette Cleanser:
Passion Fruit, Lime and Mint Sorbet
Main Options:

Lamb Rump with Garlic Parmesan Potato Stack and Honeyed Baby Carrots and Cabernet Mint Jus
Chicken Roulade of creamed spinach wrapped in Prosciutto in a Citrus Tarragon Cream with Tender

stem Broccoli Florets

Kingklip Medallion with Basmati Rice Wrapped in Phyllo served with Butter Beans and Roasted

Pepper Cream

Butter Curry Butternut Risotto with Grilled Butternut Steak (V)

Dessert Options:

Chocolate Brownie with Cappuccino Ice Cream and Chocolate Soil
Deconstructed Mango Cheesecake with Biscoff Ice Cream

Baklava and Halva Ice Cream

.