Pan seared swordfish, braised mix lentil, sautéed fennel with asparagus, black kalamata olive and smoked green pepper puree
Starter
Lid Caprese Salad, Roasted Pumpkin with Baby Spinach and Walnut, Roasted Beef Salad with Mustard Dressing and Arugula, and etc.
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.
Smoked duck breast with caramelized apple, mint and berries coulisse