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Private Menu

Take the night off from cooking and enjoy the fun - let us worry about the food! Special meal requests are welcome. Please contact us for pricing.

Beet Risotto

served with lemon pickled beet stems, parmesan crisps, beet leaf chiffonade

Roasted Squash Potage

served with toasted pumpkin seeds, onion cream and beet and parsley oil

Ginger Pork Wontons

served with sautéed bok-choy, hoisin and sambal glaze

Octopus Carpaccio Salad

served with spring salad, pickled red onions, candied walnuts and lemon vinaigrette

Warm Caprese Salad

fresh mozzarella with oven roasted tomatoes, finished with olive oil, basil and balsamic glaze

Salmon Tartare

served with herb crostini, caper berries and lemon oil

Main Course
Seared Salmon

with citrus-infused rice, roasted asparagus and a cherry tomato salsa

Pork Chop

stuffed with apple and cheddar cheese with a mushroom cream sauce. Served with charred brussel sprouts and mustard mashed potatoes

Seafood Risotto

mussels, shrimp and squid with mango and prosecco broth

NY Strip Steak

brushed with coffee butter and served with stemmed carrots and a potato rosti

Ricotta Ravioli

in a light minced pork brodo with sautéed spinach and pesto cream

Beef Short Ribs

served with fried polenta and rapini with a cherry whisky sauce

Sous Vide Chicken Breast

with a butternut squash purée, kale slaw with a peppercorn cream sauce

Veal Osso Bucco

braised in a Morrocan root vegetable stew and served with saffron barley risotto and mint yogurt

Key Lime Tart

inspired by a Mojito. served with rum ice cream and mint caviar

Irish Coffee Panna Cotta 

coffee-flavoured Panna Cotta with Bailey's foam and sponge toffee

Pistachio Creme Brûlée

served with chocolate biscotti and coffee marshmallows

Chocolate Mousse

with raspberry compote

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