Should you have any special dietary requirements or requests please feel free to contact our executive chef Shane Sauvage who will attend to your individual needs.
Delicate smoked salmon poached in chardonnay with fresh thyme bound with cream .Then combined with local cheese wrapped in phyllo pastry dusted with black sesame seeds and baked till crisp.Served on a lemon cream reduction.
Tender chicken breast in a sweet granadilla sauce with kiwi. Rump steak cubes in a mushroom brandy cream sauce. Butter baked hake in the classic French style . A platter of Oven Roasted potato , cream rice & seasonal vegetables.
Main course to be served in a banquet style down the center of the table for the guests to share .This creates a fantastic vibe amongst people and is a very festive way of eating
Danish Vanilla & chocolate fudge sauce
Duo of fresh fruit sorbet