MENU DE SAN VALENTIN

Tapas

Oysters for two with champagne gum,

pomegranate and berries

Gazpachovegetable soup with baby veggies

Entrées

Grilled Cray fishwith hollandaise sauce and weed sticks,

tomato jelly and saffron bisque

Quail breastmarinated with whisky butter sauce

frisée salad with roasted vegetables

Lemon sorbet

Main

Caramelised duck with pineapple and demi glaze reduction,

rosemary and fennel

Desserts

Chocolate Sacherbase with orange jelly and pistachio

Profiterolesfilled up with pastry cream

and tofee sauce

($70 p/p)