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Spanish White Anchovies served on Watermelon with Mint, Extra Virgin Olive Oil and a touch of Sea Salt
Macaroni dressed with Olive Oil
Appetizers – The Lock Fyne, Scottish Salmon Tartare, Half Dry Cherry Tomatoes, Lemon, Olive Oil, Taggiasche Olives, Capers and Crutons
Pan seared swordfish, braised mix lentil, sautéed fennel with asparagus, black kalamata olive and smoked green pepper puree
Marinated Olives
Chef’s Olic (a mixture of olive and garlic) Tuna Marinade
Photos by wackybecky
Dish
Dishes
Cake
Bread Lounge, GTower
Salted egg yolk (molten) croissant
Pak Johnny Mee Rebus
Photos about Bonjour Garden
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Desserts
Levain Walnut Raisin
Tiramisu & ChocoRaspberry
Bonjour Garden
