Terakihi & Seafood Meli-Melo Fillet of terakihi served with a seafood medley creamy broth rice pilaf au saffron and braised bock chow -
Escargots Vol-au-Vent Vol-au-vent of snails braised in a Burgundy style sauce served with sautéed spinach and fried garlic -
Grilled Lamb cutlets with a rosemary and French mustard crust, -
Mini Croc-en-bouche Choux pastries each filled with alternatively café, dark chocolate and baileys patissière, served with strawberries and a dash of crunchy caramel -
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 -
Bacon wrapped new-Zealand scallops with chilli and lime salsa -
Crayfish Chowder Crayfish and Seafood cooked in a creamy fish and saffron broth -
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 -