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