Menu Valentine’s Day Appetizers
Blend of cod tartare with green apple, roasted prawns, parmesan tuile, and flat parsley coulis
Seared scallops served on a cauliflower cream infused with truffle aromas, Cobourg chips, and fresh herbs.
Veal medallion accompanied by a bed of Bintje potato mousse, butter-glazed heirloom vegetables, and a reduction of port, marsala, and pink peppercorns
Pavlova with marinated cherries, mascarpone, red fruits, and a refreshing touch of lime zest