Our Menu

Golden fried calamari rings served with garlic aioli and a squeeze of fresh lemon.

Toasted sourdough topped with fresh tomatoes, basil, garlic, and a drizzle of olive oil.

Portobello mushrooms filled with herbed cream cheese, spinach, and parmesan.

Grilled chicken skewers marinated in lemongrass and served with peanut dipping sauce.

Slow-cooked oxtail in a rich, deeply savory broth with tender vegetables and aromatic herbs.

Velvety Thai coconut soup with lemongrass, galangal, mushrooms, and a perfect balance of spice.

Classic caramelised onion soup topped with a toasted crouton and melted Gruyère cheese.

Smooth and smoky roasted tomato soup with a swirl of cream and fresh basil oil.

Fragrant basmati rice layered with spiced chicken, caramelised onions, saffron, and fresh herbs.

Pan-seared Atlantic salmon with lemon butter sauce, seasonal vegetables, and wild rice.

Herb-crusted lamb chops served with roasted garlic mash and a rosemary red wine jus.

Slow-grilled jerk chicken with festival dumplings, rice and peas, and coleslaw.

Al dente pasta tossed in a bold stir-fry sauce with crisp vegetables, garlic, and chilli.

Classic Roman pasta with pancetta, egg yolk, pecorino romano, and cracked black pepper.

Penne pasta in a fiery tomato sauce with garlic, red chilli flakes, and fresh parsley.

Fresh tagliatelle with wild mushrooms, truffle oil, parmesan, and a light cream sauce.

Fresh mango blended with passion fruit, lime juice, and sparkling water. Served over ice.

Refreshing blend of fresh mint, lime juice, sugar syrup, and soda water.

Our house blend of tropical juices, grenadine, and a hint of ginger. Non-alcoholic.

Tangy hibiscus flower tea sweetened with honey and blended with fresh lemonade.

Decadent dark chocolate cake with a molten centre, served with vanilla bean ice cream.

Silky Italian cream dessert infused with vanilla and topped with a fresh mango coulis.

Classic French custard with a perfectly caramelised sugar crust and fresh berries.

A fusion of creamy New York cheesecake layered with honey-soaked baklava and pistachios.