Modern day cuisine, off shore! Signature dishes infused with sensational Indian Ocean flavours. Sophisticated Al Fresco dining.

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Hannah Norris
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1 Modern day cuisine, off shore! Signature dishes infused with sensational Indian Ocean flavours. Sophisticated Al Fresco dining. Served on the edge! Chef de Cuisine, Kamlesh Doorjean balances delicate flavours of the Indian Ocean with authentic modern techniques focusing on fresh, local seafood. Welcome to Edge!

2 Edge Signature 160 per person Homemade Norwegian Salmon Gravlax (R) Pan fried duck liver escalope Rougier Carnaroli Risotto Japanese Wagyu Beef Tenderloin (A) Nougatine Cereals Creamy dubarry, onion tempura, heirloom espuma, fried capers, concentrated butter lemon Thai mango, dehydrated pistachio, grape compote, glaze island jam Seafood truffle oil Stuff Idaho potato with mushroom duxelle, red wine shallots, christophine, black pepper sauce Cream cheese, fruit minestrone, lemongrass sorbet Lobster Tasting 5 per person Bisque Salad Raviolo Poached Roasted (P) White Chocolate Pumpkin, cep mushroom Lemon curd, edamame, yuzu dressing Sweet corn, avocado, confit tomato, chili oil, caviar Kaffir lime, coconut, sweet potato, baby spinach Pork belly (p), American sauce, truffle taro fondant Pineapple sorbet, coriander gel

3 Edge Wine Pairing Menu 230 per person Homemade Norwegian Salmon Gravlax (R) Creamy dubarry, oinion, tempura, heirloom espuma, fried capers, concentrated butter lemon NV Cava, Parés Baltà Penedès, Spain Pan Fried Duck Liver Escalope Rougier Thai mango, dehydrated pistachio, grape compote, glaze island jam Gruner Veltliner, Domaene Gobelsburg Pays Nantais, France Carnaroli Risotto Chardonnay, Rutherford Ranch, Napa Valley USA 2013 Japanese Wagyu Beef Tenderloin (A) Stuff Idaho potato with mushroom duxelle, red wine shallots, christophine, black pepper sauce 2009 Cannonau di Sardignia, Argiolas Island of Sardignia, Italy Nougatine Cereals Cream cheese, fruit minestrone, lemongrass sorbet 2010 Late Harvest Viogner, Finca las Moras San Juan, Argentina

4 Homemade Norwegian Salmon Gravlax (R) Creamy dubarry, onion, tempura, heirloom espuma, fried capers, concentrated butter lemon 38 Asparagus Soup (P) Pata negra, nashi pear, tropical fruit oil 30 Local Yellow Tuna Fin Tartar (R) Yuzu caviar, brine tuna in kikkoman, maldivian garudiya jell, espelette chili Pan Fried Duck Liver Escalope Rougier Thai mango, dehydrated pistschio, grape compote, glaze island jam Alaskan Blue Crab Like a cannelloni, poached crab leg Mint & green peas puree, raspberry vinaingrette, homemade dry tomato, fresh orange jelly Crispy Tofu (V) Fresh Oysters Tomato chutney, mousseline of carrot, eggplant and celery root, balsamic reduction, butternut vinaigrette per piece 5

5 Fresh Tortellini, Crusted Scallops Prawn with coconut and pineapple, coriander crust, 60 tomato jam, light spicy curry sauce Lobster Wellington (P) Taro roots puree, lemon and miso sauce, Edge style salad 95 and black forest ham Japanese Wagyu Beef Tenderloin (A) Idaho potato with mushroom duxelle, red wine 95 shallots, christophine, black pepper sauce Fresh Atoll Tuna Tournedos Roasted beetroots, organic carrot, new kipfler potato 55 tamarind reduction, teriyaki sauce Pan Seared Polenta Pickled cherry tomato, grilled eryngii mushroom 40 ridge gourd espuma EDGE Seafood Platter Coral lobster, tiger prawns, scallops, shellfish, fresh atoll tuna and reef fish 145 for 1 5 for 2 Foie Gras and Truffle Risotto Escalope of foie gras, cepes mushroom, perigord truffle 80

6 DESSERTS Cherry Treasure Chest Chocolate Fondant mi-cuit Green tea Panacotta Superposition Raspberry parfait, coconut crumble, fresh berries and tonka ice cream Pineapple confit, after eight ice creams, butter scotch sauce Macha micro sponge, caramelized apricot, pineapple sorbet, meringue sprinkle Sphere Pistachio Passion Pistachio sabayon, passion lava, bergamots ice cream Exotic Fusion Tropic Texture Coconut moelleux, mango bavarois, lime coconut sorbet Seasonal Fruit Platter of the Island Pacojet homemade ice cream and sorbet Inclusive to half board or full board

Modern day cuisine, off shore! Signature dishes infused with sensational Indian Ocean flavours. Sophisticated Al Fresco dining.

Modern day cuisine, off shore! Signature dishes infused with sensational Indian Ocean flavours. Sophisticated Al Fresco dining. Served on the edge! Chef de Cuisine, Antoine Lievaux balances delicate flavours