private dining menu

chef's summer menu

grilled green asparagus
stracciatella & toasted almonds
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kingfish ceviche with tiger’s milk
avocado & blood orange
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seared muscovy duck breast
beetroot tartare
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chilled gazpacho
caramelized diver scallop
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pineapple sorbet
kaffir lime leaf
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rangers valley striploin with chimichurri
confit potatoes, marinated bell peppers
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signature dessert presentation