A Classic French dish, where the lobster meat is cooked in a rich cream sauce, enhanced with Cognac and Dijon Mustard, with the addition of button mushrooms and herbs fine. The Lobster is returned to the shell, topped off with grated cheddar cheese, and finished off to create an oven-browned cheese crust.
Juicy Wagyu beef patty layered with applewood-smoked pork bacon, aged cheddar cheese, crisp lettuce, vine-ripened tomatoes and pickles, finished with Thousand Island dressing in a toasted bun. Served with golden country fries.
Succulent beef fillet slow-roasted, served with a rich jus, golden pommes Anna, caramelised celeriac, mushrooms, and carrots.
Served in a rich Pecorino Romano cream, tender broccolini, earthy shimeji mushrooms, Calabrian chilli and crisp toasted breadcrumbs.
Served with sautéed leeks, sweet carrots, and linguini.
Silky egg noodles in a comforting, savoury broth, served with shrimp and pork wontons and leafy greens.
Poached chicken, sliced and served over fragrant long-grain rice cooked in chicken broth, accompanied by dark soya, tangy ginger and fresh chilli and lime sauces.