compelled

Our weekly table d'hôte menus are a seasonally-influenced, globally-inspired creative outlet for our four-diamond culinary team. The name beneath each course refers to the culinarian who created the dish. Bon appétit!

FAB Four - The dinner table d'hôte for May 8 to 14 is

CRAVE
apricot glazed pork belly
cider Swiss chard + red wine reduction
Amanda

ANTICIPATE
maple butter scallop
mango carpaccio + baby lemon balm + Hawaiian sea salt
Andrew

PINNACLE
wild mushroom crusted lamb
grilled baby ramps + cippolini lentils + orange rain
Trevor

FULFILLED
ivoire & yoghurt mille feuilles
grape port compote + roast pistachio gelato
Teena

This table d'hôte menu is available evenings at Perspectives Restaurant and on the in-room dining menu.

FAB Three - The lunch table d'hôte menu for May 5 to 9 is:

CRAVE
Sushi pizza
panko rice cake + salmon sashimi + bonito flakes + togarashi remoulade
Greg
or
Sui mai three-way
shrimp + chicken + pork
Sunhee

FULFILLED
Giant tortellini
Three cheese + foie gras pond
Dixie

FINISH
Coffee or Tea

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