Gala Dinner Menu​ Selector  

 

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Appertizers

 

From the Sea

 

Lobster medallion with avocado kernel, green wood apple, chutney, arugula and baby green salad,

drizzled with mild wasabi and orange dressing

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Stuffed ravioli with fricassee of scallops, mushrooms and baby artichokes, infused with lavender butter sauce

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Roasted blue booster tail on asparagus ragout and grilled arrow tomato, mashed root celery, vanilla lobster foam

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 Smoked salmon stuffed with mousse of smoked trout served with a horseradish tomato sauce

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King prawn salad with lemon and ginger dressing

 

From the Earth

 

Goat’s cheese with grapes tart and fig compote on peppered honey jus, caramelized walnuts and rocket leaves

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Mixed rice stuffed vegetables with parsley sauce

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Artichoke and broad beans salad with vinaigrette of fresh herbs

 

Avocado with fresh vegetables and coriander cherry vinaigrette

 

From the Land

 

Black Angus beef carpaccio on rocket leaves, sun-dried tomato tapenade with olive mousse, parmesan biscuit

 

Foie gras terrine with crème blue and ice cream, fysalis confit and fig jam

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Pan seared baby chicken, artichokes with mustard cream sauce

 

 

Main Course

 

From the Sea

 

Baked oven red mullet and silver sea bream fillets, wild baby new potato, glazed red beetroot and grilled zucchini, vanilla lemon emulsion

 

 Fillet of sole and salmon on a caviar sauce, steamed potatoes and baby spring vegetables

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Red mullet with fried spinach, spring onion and olive puree, ink tagliatelle lemon and olive oil sauce

 

Fillet of salmon with lemon butter sauce, mini vegetable ratatouille and fresh oiled parsley potatoes

 

Fillet of sea bass with oranges and green peppercorns sauce, puree potatoes and seasonal vegetables

 

From the Land

 

Pan-fried chicken breast stuffed with mozzarella cheese and sun-dried tomatoes, herbed roasted potatoes, seasonal vegetables, thyme sauce

 

Chicken supreme with a light vermouth sauce, puree potatoes and spring baby vegetables

 

Roasted breast of duck with plum sauce, oven baked potatoes and red cabbage

 

Honey and orange marinated wild boar on port wine sauce, sweet potato and organic winter vegetables

 

Milk fed baby veal loin with thyme and peppercorn sauce, sweet potatoes, glazed vegetables

 

 

Dessert

 

White chocolate mousse infused with orange sauce

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Crumbled chocolate mousse served with wild berries salsa

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 Apple tart with vanilla ice cream

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Strawberry cake served with strawberry tartar

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 Chocolate cake with wild berries

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 White chocolate bavarois with raspberries and red berry coulis

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Chocolate tart garnished with orange slices

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Nougatine parfait with caramel sauce

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Orange and chocolate terrine, served with strawberry coulis

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 Chocolate cake with pecan nuts and walnuts marinated in Cherry brandy

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Refreshing lime bavarois with citrus sauce

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Walnut tart baklava and vanilla ice cream