Crêpes Façon Suzette Crêpes served with an orange and Cointreau coulis, topped with homemade vanilla bean ice cream -
Tequila Cured Salmon Des Amoureux Cured Akaroa salmon finely sliced with a dash of lime and tequila infused olive oil, served with fresh asparagus and crostinis -
Terakihi & Seafood Meli-Melo Fillet of terakihi served with a seafood medley creamy broth rice pilaf au saffron and braised bock chow -
Crayfish Chowder Crayfish and Seafood cooked in a creamy fish and saffron broth -
Mini crême brulée -
King prawns cocktail with saffron aioli -
Grand Croc-en-bouche (French Wedding Cake) A tower of choux pastries each filled with alternatively café, dark chocolate and Baileys patissière, drizzled with a crunchy caramel and served with strawbe -
Sirloin Ciabatta Prime sirloin thinly sliced with Chumichurri sauce in ciabatta bread -