Spring Menu 2026
À la Carte
- 3 Course Lunch or Dinner: Entrée, Main & Dessert
- 2 Course Lunch: Main & Dessert
- Matched wine pairing available
- À la carte lunch or dinner
Starters
Clyde River Natural Oysters (A)
Fresh lemon. Minimum order of three.
NF GF DF
Motoyaki Oysters (A)
Smoked salmon caviar (A), fresh lemon. Minimum order of three.
GFO NFO
Entrée
Burrata
Seasonal marinated fruits, walnuts
V NFO GFO
Smoked Trout (A)
Smoked salmon caviar (A), lemon cucumber emulsion
GFO NF DFO
Beef Ribs
Charred corn, radish, beef braised reduction
NF GFO DFO
Lamb Tenderloin
Sweet potato, pickled sultana, lamb jus
GFO NFO DFO
Mains
Chef’s Choice Fish (A)
Confit baby corn, Dutch carrot, onion purée
GFO NFO DFO
150 Days Grain-Fed New York Steak
Herbed mash, asparagus, port jus. Supplement applies on set menus.
GFO NFO DFO
Lobster Tail 120g (A)
Potato pavé, pickled green olives, creamy black garlic. Supplement applies on set menus.
GFO NFO DFO
Bone Marrow Confit Duck Leg
Cherry tomatoes, seasonal stone fruit, berry purée
GFO NFO DFO
Italian Risotto
Shiitake mushroom, oyster mushroom, confit garlic purée, almond flakes
V NFO
Sides
Herbed Mash
Almond flakes
NFO V GF
Potato Fries
NFO DFO V
Gem Lettuce
DFO GF NFO V
Desserts
Chocolate Fondant Cake
Dried fig, butter crumb, vanilla ice cream, berries
NFO
White Chocolate Tart
Dried cherry, berries & coulis
GFO NFO
Coconut Panna Cotta
Dried apricot, berries, coulis
NFO DFO GFO
Cheese Plate
Assorted cheeses
NFO
Affogato
GF NF