Sirloin seared in a hot cast-iron pan and basted with garlic-thyme butter.
Tender filet with a crust of fresh herbs and Dijon, served with a red wine jus.
Peppercorn-crusted strip steak with a creamy cognac sauce and fries.
Dry-aged ribeye topped with a rich gorgonzola cream and toasted walnuts.
Moist almond cake with a crisp sugar top and whipped cream.
Caramelised apples and melting brie on buttery puff pastry.
Baked to order and served warm with vanilla ice cream.
Silky vanilla custard under a glossy layer of caramel.
Cucumber, lime and a touch of mint, shaken over ice.
Ginger ale, grenadine and fresh lime with a cherry on top.
Iced coffee with coconut cream, vanilla and a hint of pineapple.
Spiced apple, lemon and ginger beer, served chilled.
