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Specials

CHEF’S SPECIALS 

STARTER

THREE FISH TARTARE

Fresh salmon, tuna, poached prawns, coconut, lime and lump fish caviar

Kshs 950

 

PALM HEART SALAD

Snow peas, pickled green paw paw, red radish, cherry tomatoes

Kshs 1050


MAIN COURSE


SALMON MISO

Grilled salmon, glazed with fermented soy bean, topped with sesame seeds; served with smoked root potato puree

Kshs 2450


DOUBLE COOKED PORK BELLY

Slow cooked in orange&lime juice, star anise, five spice, soy, honey, orange and pot wine gravy

Kshs 2,650

 

DESSERT


TIRAMISU

Espresso sponge, coffee liquor, mascarpone, sabayon, finger biscuit and cocoa

Kshs 790

 

 

Easter Sunday Buffet
Wine Wednesdays
Every Friday