Entrees
Salted Sardine Bruschetta
Charred Beetroot Carpaccio with labneh and preserved lemon
Smoked Eggplant with Tahini and pomegranate
Burrata with heirloom tomatoes, basil oil and Baker Bleu Bread
Mains
Slow Cooked Lamb Shoulder rubbed in Chermoula served with Cucumber yoghurt and preserved lemon
Ocean Trout with caponata and herbed cous cous
Roast Chicken with zucchini, fennel and garlic potatoes
Cauliflower, Lima Bean and Caramelised Onion Tagine
Sides
Cabbage Salad with Avocado and Jalapeno Dressing
Roasted Potatoes with garlic and shallots
Baker Bleu Bread Roll
Desserts
Malabi Pudding with Rosewater and Pistachio
Almond and Ricotta Cake
Gelo Meloni Sicilian Watermelon Jelly
