Marinated Salmon with Sweet Beetroot

Lime and Apple Vinegar

Served with Tambouleh Salad in Filo Cup

Raspberry Sorbet

Mixed Garden Greens with Curry Oil and Grilled Pineapple


Pork Fillet Filled with Sun Dried Tomatoes and Spinach

Ouzo Cream Sauce with Fetta Cheese


Red Berries with Mango Crème Brulee

Soft Madeleine Biscuit and Passion Fruit Coulis