Ox tongue timbale with gherkin, roasted cherry tomato, sour parsley pesto and balsamic reduction
Squid Ink Gnocchi in triple cheese sauce, featuring chewy potato dumpling balls brightly infused with colours and briny flavours of squid, further laid with extra rich and creamy cheese sauce.
Cheesy Portabello Mushroom & Stuffed portabello mushroom with herbs and goat cheese
Cheesy portabello mushroom
Pan seared swordfish, braised mix lentil, sautéed fennel with asparagus, black kalamata olive and smoked green pepper puree