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MENU DE SAN VALENTIN Tapas Oysters for two with champagne gum, pomegranate and berries Gazpacho vegetable soup with baby veggies Entrées Grilled Cray fish with hollandaise sauce and weed sticks, tomato jelly and saffron bisque Quail breast marinated with whisky butter sauce frisée salad with roasted vegetables Lemon sorbet Main Caramelised duck with pineapple and demi glaze reduction, rosemary and fennel Desserts Chocolate Sacher base with orange jelly and pistachio Profiteroles filled up with pastry cream and tofee sauce ($70 p/p)
