An enchanting new window into this world.

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Corey Osborne
5 years ago
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1 An enchanting new window into this world.

2 STARTER Le foie gras in 4 techniques Duck leg confit & foie gras tord man Crème brulée with foie gras Coconut dacquoise & Mirabelle compote foie gras terrine Warm foie gras muffin Shiitake spring rolls Lemongrass peanut sauce, carrot rillettes, carrot chutney & cumin carrot espuma Gorgonzola panna cotta Dry figs, dates, walnuts compote, arugula, tomato bavarois & salsa, olive oil caviar, sesame crisp Scallop ceviche Passion fruit and ginger, wasabi sorbet, coconut milk and wasabi caviar Island fish carpaccio Flavoured with tangerine juice, cauliflower couscous, pistachio and chilli oil Beetroot risotto Gorgonzola cream, gorgonzola wonton, wild garlic oil Ceps risotto Parmesan tuile, parmesan block shaving, safflower oil SOUP Asian vegetables & Asian mushrooms pho Fresh herbs cream cheese Chinese dumpling Sweet potatoes & arachide velouté Homemade local fish smoked & banana chips Spiny lobster soup Candied citrus & tarragon dumpling scented with lemongrass

3 MAIN COURSE Mas kirugarudiya Fish fillet in Maldivian yellow curry, Maldivian island bilimbi candied & coconut foam King prawns Mashed sweet potatoes, pineapple chutney flavoured with yuzu, gomasio salt, pumpkin seed oil Yellow fin tuna Tandoor marinated & semi-cooked, crunchy fennel, arugula pesto, saffron balsamic Shrimps ravioles Coconut ginger cream, arugula & shaved parmesan Crab mousseline Mixed spices apple sauce & salmon keta caviar Chinese five spices oven confied local fish fillet Stir fried baby bok choy, straw mushrooms in soya sauce, garlic flakes Roasted spiny lobster Caramelised passion fruit butter, pumpkin bonbon, mango passion chutney, garden sprout, parsley oil Kukulhu musanmaa Local pines nuts, dry raisins & spices stuffed chicken in flavourful Maldivian curry, wild rice, coconut foam Roasted vine leaves stuffed quail Flavoured with oregano butter, yoghurt tahini vinaigrette, garden watercress salad *We use high quality quail from a farm in the Alsace province in France Pan fried pigeon breast Red wine & passion fruits sauce, compote of apple in passion fruit juice, mashed celeriac & garden sprouts *We use high quality pigeon from a farm in Bresse province in France. It is always cooked at the maximum of medium/rare in order to keep the meat tender and to retain its taste Yellow skin chicken breast Stuffed with dates and almond, coated with island coconut crumb, zucchini, lemongrass ginger juice & coconut foam *We use high quality yellow skin chicken from a farm in Landes province in France Wagyu beef tenderloin Just grilled as you wish, bing dry cherries chutney, big homemade fries, sea salt flakes and Tasmania pepper *The Wagyu tenderloin has a grade MS 7-8 and is cooked maximum up to medium to avoid the meat becoming tough.

4 Flavours of Morocco Preserved lemon and tomato salad Apples and sultanas raisins beef tagine Lamb kefta kebab Chicken pastilla Oyster mushrooms & eriingi mushrooms Roasted Granny Smith apple, chanterelles mushrooms broth, soya sauce & cider vinegar Vegetables and candied lemon tajine Sesame crusty, dates and onions sauce, walnut oil flavoured red quinoa with dry raisins CHEESES Cheeses selection plate Appenzeller 48% (Swiss cow s milk cheese) / homemade figs, dates and walnut jam Ashy goat cheese yule log (French goat s milk cheese) / pumpkin chutney Idiazabal cheese (Basque Spanish sheep milk cheese) / dark cherry jam Stilton (English cow s blue cheese) / mango chutney DESSERTS Andoa Valrhona* chocolate risotto Spring roll of exotic fruits Caramelised Sri Lankan pineapple Mango mousseline and sesame tuile 3 eggs / 3 chocolates / 3 spices eggs shells stuffed with Andoa Valrhona* dark chocolate mousse with cinnamon, ivory chocolate mousse with cardamom, Andoa Valrhona* milk chocolate mousse with ginger, chocolate gingerbread stick Garden banana mille-feuille Butter caramel, sea salt flakes and homemade vanilla ice cream Small pot of Chef s childhood Caramel, vanilla, chocolate with diamond cookies Floating Swiss meringue Milka chocolate soup, crispy roasted hazelnut and butterscotch sauce

5 Discover the island screw pine Screw pine jam panna cotta Coconut screw pine paste Homemade screw pine ice cream Screw pine crème brulée Dulce de leche double chocolate-truffle tart Homemade yerba mate ice cream *Valrhona has selected the best organic South American chocolate from fair trade to make the Andoa chocolate

6 WATERS Aquarius still house water, 1.5ltr 4.00 Aquarius still house water, 500ml 2.00 Perrier from france, 750ml 9.50 Naturally carbonated water with big and loud bubbles San pellegrino from italy, 750ml 8.50 Classic sparkling water Appolinaris from germany, 200ml 4.50 Appolinaris from germany, 1000ml 9.50 Effervescent water with a balanced mineral content Evian from france, 500ml 4.50 Evian from france, 1trl 8.50 The classic still BEVERAGES Canned fruit juice 4.00 Apple juice, grapefruit juice, mixed fruit juice, orange juice, pineapple juice Coca Cola, diet Coca Cola, Fanta, Sprite, bitter lemon, tonic water, soda water 3.80 House Wine by Glass - Red, white and rosé wine 6.50 House Wine by Carafe - Red, white and rosé wine Carlsberg can 5.00 Foster s can 5.50 Corona 7.00 COFFEE AND TEA Blended coffee by cup 2.50 Freshly brewed tea by cup 2.50 Herbal Tea 5.00 Espresso 4.00 Cappuccino 5.50 Double espresso 7.50

AN ENCHANTING NEW WINDOW INTO THIS WORLD.

AN ENCHANTING NEW WINDOW INTO THIS WORLD. STARTER Le foie gras in 4 techniques 31.00 Duck leg confit & foie gras tord man Crème brulée with foie gras Mango chutney Foie gras Swiss roll Dark chocolate &