St. Valentine’s Menu
Amuse bouche
True pearls with cream cheese and crispy bread
Starter
Tiger prawns with mango-chili aioli, cashew nuts, soy dressing, crispy tempura and mint
Main course
Veal entrecote with sauce Café de Paris, broccolini, cherry tomatoes and home-made fries
Dessert
Vanilla Crème brûlée with raspberry sorbet