Amber jack tartar, ginger and guacamole

Beef Carpaccio with a fondue of 30 month aged parmesan, black truffles and rucola

Poached egg, yogurt, cauliflower and black truffle

Risotto with saffron from Dumre (victus fed) and suckling lamb with mint

Slow cooked veal with baby carrots and lemongrass

Dessert of your choosing from our a’lla carte menu