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Sunday–Thursday: 11am–10pmFriday & Saturday: 11am–12am
Pan seared prawns, arugula and diced tomato, grated parmesan cheese and citrus dressing
Finished with cognac, crème fraiche and lobster medallions
Rib eye fillet, lobster tail, chicken breast and king prawns served with garlic mash sautéed spinach, red wine demi, drawn butter and burned lemon
Pan fried red snapper and served with green pea callaloo risotto, aged balsamic drizzle with burnt lemon
Char-grilled with a pickapeppa-plum glaze and basil pesto gnocchi with regianno parmesan cheese
Served warm with butterscotch sauce and vanilla ice cream
