Enjoy a fusion of Italian-forward cooking with French and Japanese techniques. This from-scratch meal features fresh ingredients from local partners. Menus are created according to preferences and budget.

1st course- imported burrata, organic Italian peach jam, pistachio, toasted brioche 2nd course- tomato carpaccio, olive oil, feta cheese, balsamic drizzle 3rd course- Japanese Hamachi crudo, gooseberries, blood orange and lemon grass ponzu, toasted hazelnuts 4th course- 12 hour braised short rib, reduction of red wine, garlic, honey and ginger, served over creamy polenta dessert- sticky toffee date cake, bourbon caramel cream, brown sugar gelato

1st course- foie gras, puff pastry, mushroom 2nd course- blue crab cakes, roasted mango papaya chutney, basil lemon foam 3rd course- brandy peppercorn lobster bisque 4th course- new caledonian water prawns, stuffed with prawn meat, crawfish and peruvian scallops 43th course- hangar steak, fresh herb and smoked bone marrow demi glace' dessert- white chocolate butter cake, raspberry coulis