To Start
Chilled jumbo shrimp cocktail served with a bold, spicy horseradish cocktail sauce and charred lemon for a bright, smoky finish.

Main
Sous-vide striploin, pre-cooked to a perfect medium-rare for exceptional tenderness and flavour. Served with a rich green peppercorn jus.

Sides
Silky creamed spinach delicately seasoned with nutmeg, paired with classic gratin dauphinois; thinly sliced potatoes layered with rich cream and Gruyère, baked until golden and luxurious.

Dessert
Decadent red velvet white chocolate molten lava cakes with a warm, flowing center, served alongside mascarpone whipped cream and drunken cherries.

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To Start
Classic French onion soup made with rich beef broth and deeply caramelized onions. Served with a separate Gruyère-topped baguette crouton for the perfect melt-in moment.

Main
Duck confit with irresistibly crisped skin, served over a hearty white bean cassoulet with wilted kale and duck breast bacon for depth, richness, and balance.

Side
Honey-roasted root vegetables finished with fresh thyme, offering a sweet and savoury complement to the main.

Dessert
Classic crème brûlée, silky and indulgent, provided in a ceramic ramekin with a packet of “burnt sugar” crystals to sprinkle and torch just before serving. Accompanied by four chocolate-covered strawberries for a romantic finish.

The Main
Swiss alpine cheese fondue made with a classic blend of Gruyère and Emmental, gently infused with garlic and Kirsch for depth and warmth. Provided in a microwave-safe container to melt, then pour into your serving bowl for effortless enjoyment.

The Dippers
An abundant assortment of sourdough bread cubes, roasted fingerling potatoes, steamed broccoli florets, crisp cornichons, and sliced green apples — offering the perfect balance of savoury, fresh, and bright.

The Protein
Chilled seared beef tenderloin tips and tender poached shrimp, ideal for dipping and sharing.

The Dessert
Decadent dark chocolate ganache fondue served with fresh strawberries, fluffy marshmallows, and mini doughnuts for a playful, indulgent finish.

To Start
Roasted fig and burrata salad served with crisp crostini, finished with balsamic glaze, fresh basil, peppery arugula, and toasted walnuts for a perfect balance of sweet, creamy, and savoury.

Main
Butternut squash and sage lasagna, layered with fresh pasta, silky béchamel, and roasted squash, then finished with toasted hazelnuts for warmth and texture.

Side
Garlic broccolini sautéed with chili flakes and bright lemon zest for a fresh, vibrant contrast.

Dessert
Tiramisu for two — light, creamy, and indulgent — dusted with dark chocolate cocoa powder for a classic finish.