Many of the Chef's creations are naturally gluten-free, but almost all can be made gluten-free with just a small tweak or two.
Ask your served for recommendations.
Red, white or enjoy a duo of both flavours, bacon, leeks, local peppers and coconut milk
Pickled fennel and escovitch tartar sauce
Tomato, red onion, avocado, lime juice, cucumber and cilantro
Romaine, house pickles, shaved parmesan, chorizo bits and chili garlic toast
Ask your server for the day's creation
Coconut lime vinaigrette, kafir lime sorbet and peppers
Potato pancake, avocado crème fraîche, saffron hollandaise and bowfin caviar
Boursin fritters, spiced watermelon, yuzu caviar, avocado vinaigrette, cocktail emulsion, bagel toast
Brioche crouton and lobster bites
Chorizo cannellini bean cassoulet, fresh orange, crouton and squid ink vinaigrette
Caribbean lobster stuffing, pineapple BBQ glaze, chorizo tomato fondue, basil oil, seeds, spiced aioli, squid ink tuille
Shiitake mushrooms, truffle parmesan cream and jus
Duck fat potato confit, ratatouille, local tomato starfruit chutney and turmeric beurre blanc
Pumpkin seed crumble, salt cod foam, chili garlic linguine, bowfin caviar, house spiced lentils and summer veggies
Sweet potato and callaloo florentine, rice and bean corn polenta, smoked tomato bearnaise, local mango and tomato vinaigrette
Parsnip purée, lime bacon foam, green beans, arare rice bits and pomegranate pearls
Truffle cauliflower polenta, pancetta snow peas, meyer lemon caviar sauce
Soft shell crab pakora, cassava coconut smash, apple and mango fennel slaw, oyster mango velouté, pine nutes and lemon purée
Port salut mac and cheese, baby squash, hazelnut romesco, pickled mushrooms, vindaloo sauce
Duck confit wellington and slow cooked duck breast, green papaya and coconut Thai salad and cherry Madeira jus
15% service charge will be added to your final bill.