Food Gallery
Food Gallery
Our Latest and Greatest
Browse our most recent dishes!
Boeuf Bourgignon
Beautiful chunks of filet mignon, lightly seared then braised for hours in red wine, champignons de Paris, yukon gold and purple potatoes, pearl onions, carrots with rosemary and thyme.
Egg Surprise
Very soft egg coated with breadcrumbs, lightly fried, served on a bed of shiitake mushrooms, onions and garlic finished with whipped cream mousse.
SF
Tomato Mozzarella Salad
Peeled rainbow heirloom cherry tomatoes served with pesto, pureed fresh mozzarella cheese, fresh basil leaves and shaved parmesan cheese.
Lgt
Shrimp Mousse Kabayashi
Mexican white shrimp mousse with onions, chives, garlic, spread on sourdough, baked then lightly fried, drizzled with kabayashi sauce, creme fraiche, topped with grilled shrimp.
Asparagus Blaket
Roasted asparagus rolled into puff pastry, baked and served with bechamel sauce.
Chefs' Favorite Dishes
Mango Shrimp Cocktail
Poached black shrimp tossed in a light mango citrus dressing with cherry tomatoes, string of bell peppers and parsley.
Created by Chef Naeem
Charred Octopus
Steamed in homemade broth, rubbed with guajillo chilli sauce, served with grilled tiger prawns, herb marinated heirloom potatoes and okra.
Mini Caprese Salad
Refreshing and lightly sweet cherry tomatoes, small fresh mozzarella balls, fresh basil with balsamic glaze and a drizzle of extra virgin olive oil.
Watermelon Feta Cheese Salad
Chunks of fresh watermelon, pear wedges and mixed baby lettuce tossed in a pineapple citrus dressing and chives, topped with crumbled Greek feta cheese.
GFSF
Roasted Asparagus & Cauliflower
Lightly marinated, roasted asparagus and cauliflower with citrus chilli aioli
Coconut Panna Cotta
Served with strawberry sauce and pulled soy caramelized sugar, topped with fresh strawberries.
Tiger Prawns with Grits
Modern take on spicy grit cake covered in a mussel cream sauce, topped with 3 tiger prawns and fresh parsley.
Created by Chef Arturo
Braised Short Rib
Braised for 6 hours in red wine with rosemary, thyme, salt and pepper to allow all the flavors to mingle perfectly. It is then served with white button mushrooms simmered in very light cream, finished with a drizzle of the braising jus and micro oregano leaves.
Crafted by Chef Arturo
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