braised long ‘n’ slow in apple juice, ginger and spices, and served with sticky chickpeas

hoisin sauce, spring onion, cucumber and crispy duck skin

Homemade teriyaki sauce and sushi rice

(Chef Martin Iron Chef’s menu) Fillet of sea bass on plancha with aubergine, kar lime, “PHAD CHAA SAUCE” and steamed Riceberry rice

braised long ‘n’ slow in apple juice, ginger and spices, and served with sticky chickpeas

hoisin sauce, spring onion, cucumber and crispy duck skin

mozzarella cheese, fresh tomato sauce, spinach and oregano

prosciutto, artichokes, dried tomatoes, avocado, spinach, mozzarella and feta cheese

spicy Italian sausage, forest mushrooms, mozzarella cheeseand tomato sauce

ai rice noodles with tiger prawns, mussels, squid and clams

with pancetta and parmesan cheese - nished with egg yolk

fettuccini pasta with forest mushrooms, true cream,aged grana cheese and freshly shaved black true akes- nished with true oil

spaghetti with wagyu beef strips, crispy garlic, dried chilli and white wine

(Chef Martin Iron Chef’s menu) Fillet of sea bass on plancha with aubergine, kar lime, “PHAD CHAA SAUCE” and steamed Riceberry rice

horseradish creamed potato and mixed leaf salad

With truffle cream and freshly grated truffle croutons

Homemade teriyaki sauce and sushi rice

salted butterscotch sauce and whipped vanilla cream