CAREERS

11 – 24 March 2020

Amuse Bouche
By Chef Nick Vonk

 

Crispy Filo Wrapped Prawns
Compressed Watermelon and Young Coconut
Watermelon Curry Sauce
(A Glass of Sauvignon Blanc, Stonefish, Margaret River, Australia)

 

Frothy Green Pea Soup
Diced Tomato, Green Peas and Crispy Pancetta

 

Grilled Australian Rump of Beef
Potato Risotto, Onion Choucroute and Buttered Green Asparagus
Whole Grain Mustard Sauce
(A Glass of Merlot, Stonefish, Margaret River, Australia)

 

Coffee Crème Brûlée
Mixed Berries and Caramel Ice Cream

 

Selection of Quality Tea or Freshly Brewed Coffee
Accompanied by Royal Wing Pralines

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