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