Lunch Menu
Starters:
Yellow
Fin Tuna Carpaccio
Thinly sliced tuna, Maldivian
mango salsa and miso mayonnaise
Our
Chef’s Mixed Leaf Salad
Mixed leaves, local papaya,
toasted coconut with ginger dressing
Soups:
Gazpacho
and Mozzarella
Cold watermelon gazpacho,
mozzarella cheese and green pistachio pesto
Mixed
Seafood Broth
Indian Ocean seafood, lemongrass
flavoured broth with spring onion
Main
Dishes:
Spicy
Beef Noodles
Stir fried yellow noodles,
sliced beef, bamboo shoots, mushrooms and chilli bean sauce
Chicken
Teriyaki
Seared chicken thigh,
Japanese steamed rice, mixed salad and miso soup
Ravioli
Cream cheese ravioli,
toasted macadamia nuts, garden pea velouté and garlic oil
Yellow
Fin Tuna Steak
With confit potatoes,
tomato and coriander concassé, artichoke and citrus sauce vierge
Rack
of Lamb
With herb gnocchi, caponata
vegetables, feta cheese and orange jus.
Desserts:
Coconut and lemongrass Crème
Brûlée
Mango and Passion Fruit
Cheesecake
Watermelon Soup
Dinner Menu
Starters:
Roma
Tomato Terrine
Pressed terrine, honeydew
melon soup, lemon marmalade and mango salsa
Roasted
Scampi
With orange emulsion, green
asparagus, grilled pineapple and capers
Garden
Harvest
Compressed watermelon,
selection of garden vegetables, pickled melon and tomato marmalade
Soups:
Butternut
Pumpkin Soup
With sour cream, toasted
walnuts and brown butter
Gazpacho
and Mozzarella
Watermelon gazpacho,
mozzarella cheese with pistachio pesto
Main
Dishes:
Corn
Fed Chicken
Seared chicken breast, violet
artichoke, vegetable ragout and truffle jus
Roasted
Grouper Fish Fillet
With confit of leeks,
creamy sunchoke, scallop and basil velouté
Roasted
Rainbow Runner Fillet
With creamy fennel,
grapefruit, cherry tomato and caper salsa and citrus foam
Desserts:
Granny
Smith Apple Granité
Eucalyptus ice cream,
cucumber, lychee and green tea essence
Soft
Vanilla Cream
Tonka bean, Maldivian
banana, coffee granite and sago
Chocolate
Cake
Sea salt, mango-citrus
compote, passion fruit sorbet
This
is a sample menu for reference only.