
Starter
GOAT CHEESE confit fig – Heirloom beetroot |
26 |
PAN-SEARED HOKKAIDO SCALLOPS green pea – chorizo |
42 |
NGAPALI BAY LOBSTER RAVIOLI double boiled consommé |
32 |
SMOKED FRANKENFISH braised leeks – citrus cream |
28 |
PAN-FRIED FOIE GRAS smoked potato espuma |
59
|
Soup
LOBSTER BISQUE tailpiece – scallop |
34 |
MUSHROOM AND TRUFFLE mushroom duxelles |
28 |
Main Course
HAND ROLLED PUMPKIN GNOCCHI dill cream – purple sweet potato crisp |
32 |
CONFIT SALMON LOIN baked cauliflower purée – poached mussel – pan-seared scallop |
44 |
ROASTED ALASKA HALIBUT lemon cream – Heho potato – topped with caviar |
46 |
RACK OF LAMB sweet pepper marmalade – BBQ lamb croquette |
52 |
Dessert
MANGO TART Lemon meringue- honey glazed |
19 |
RASPBERRY SOUFFLE burnt butter mousseline |
19 |
CHOCOLATE & COCONUT brownie soil – baby mint |
19 |