MENU Chef welcome entrée Crab terrine, Mazara red prawns and chives, avocado cream and passion fruit pearls Spaghettoni pasta with garlic, oil, fresh chilli pepper, oyster sauce and lemon zest Prawns, Cinta Senese bacon, ginger yam and pomegranate seeds Dark chocolate sphere, yoghurt and blackberry cream sauce, raspberry meringue and chilli threads
Issuu converts static files into: and more. Sign up and create your flipbook.