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.
Served with seasonal vegetables, potatoes, and a rich beef jus.
Served with salt-baked yellow and red beetroots and quinoa salad.
Served with in-house made shepherd’s pie, baby vegetables, and lamb jus.
Served with crushed buttered parsley potatoes, edamame, green peas, and minted sauce vierge.
Served with grilled sourdough, wilted baby spinach, tofu, king oyster mushrooms, and chilli oil.
Oriental noodle soup with prawn-pork wontons, shiitake mushrooms, and bok choy.
Served with stir-fried Asian vegetables and egg fried rice.
Tender beef simmered in Thai red curry, accompanied with stir-fried vegetables and steamed jasmine rice.
Fragrant basmati rice gently cooked with herbs and spices, layered with chicken, and served with cooling raita.