Seasonal cuisine with locally sourced ingredients
Crispy risotto balls with wild mushrooms, truffle oil, and parmesan fondue
Fresh ahi tuna, avocado, cucumber, citrus soy dressing, and wonton crisps
Creamy burrata, heirloom tomatoes, basil oil, aged balsamic, and toasted sourdough
Tender octopus, fingerling potatoes, chorizo, smoked paprika, and lemon aioli
Wild-caught salmon, spring pea risotto, asparagus, and lemon butter sauce
48-hour braised beef short rib, truffle mashed potatoes, roasted carrots, and red wine jus
Arborio rice, seasonal wild mushrooms, white wine, parmesan, and herbs
New Zealand lamb, herb crust, roasted garlic mashed potatoes, and mint gremolata
Fresh pasta with shrimp, scallops, mussels, chili, garlic, and white wine sauce
Free-range chicken, herb butter, root vegetables, and natural jus
Warm chocolate soufflé with vanilla bean ice cream (please allow 20 minutes)
Tangy lemon curd, toasted meringue, and seasonal berries
Classic Italian dessert with espresso-soaked ladyfingers, mascarpone, and cocoa
Warm seasonal fruit, oat crumble topping, and vanilla ice cream