Here's the menu... Chef's menu Chef's Menu Four Courses White onion velouté with duck ragoût or Salad of white asparagus, English peas, green beans, truffle dressing Carpaccio of tuna and swordfish with lime and cucumber marinade, soya dressing Fillet of Brandt beef and braised shortrib, swiss chard, smoked mushrooms or Gilthead bream with native lobster risotto, lemongrass and Thai basil Madagascan vanilla rice pudding, raspberry and lemon thyme jam, Mascarpone and pecan ice cream $55.00 per person Six Courses Marinated beetroot, Ricotta, pine nut and Cabernet Sauvignon dressing Hand dived scallops roasted with spices, golden raisin purée and cauliflower beignets Menu Prestige list continued Carnaroli risotto of wild mushrooms and Parmesan emulsion or Gilthead bream with native lobster risotto, lemongrass and Thai basil Lamb cutlet with braised shoulder, cos lettuce, bacon, onions and ras el hanout or Fillet of Brandt beef and braised shortrib, swiss chard, smoked mushrooms Apple and caramel trifle with cider granité, cinnamon doughnut Peanut butter and cherry jam sandwich with salted nuts and cherry sorbet $70.00 per person Please note that the above are sample menus and that from time to time certain dishes or ingredients are restricted due to market availability. For parties of 7 or more guests, we offer either a set 4 course menu at $70.00 or set 6 course menu at $90.00 per person. For further information about bookings for large parties and sample menus, please contact our reservations department.