Lightly battered squid rings, golden-fried and served with lemon aioli and a side of fresh herb salad.

Creamy burrata over a bed of heirloom tomatoes, drizzled with aged balsamic and basil oil.

Fresh tuna diced with sriracha, sesame oil, avocado, and crispy wonton chips on the side.

Atlantic salmon fillet grilled over open flame, served with roasted asparagus and a citrus beurre blanc.

Arborio rice slow-cooked with a medley of wild mushrooms, white wine, shaved parmesan, and truffle oil.

Al dente linguine tossed with tiger prawns, chilli, garlic, cherry tomatoes, and fresh parsley.

Herb-crusted lamb chops grilled over charcoal, served with roasted garlic mash and mint chimichurri.

Half chicken marinated in lemon, herbs, and smoked paprika, slow-grilled to juicy perfection.

House-pressed lemon juice topped with sparkling water, fresh mint, and a hint of elderflower.

Blended mango and passion fruit with coconut water and a squeeze of lime. Served over crushed ice.

Classic lemonade muddled with garden-fresh mint. Light, bright, and endlessly refreshing.