Foreplay – Starter
A TRIO OF DECADENT AND DELICIOUS NIBBLES FOR SHARING
Dadinhos, New Zealand Mussels topped with vinaigrette, Smoked Deviled Eggs
Massaged kale in lemon juice and black salt, pickled shallots, candied calabaza, hearts of palm, toasted almonds and cheese bread croutons.
The Main Attraction
SURF ME BABY
Filet mignon served over sautéed spinach and mushroom trio, truffle yuka puree,
Anise Liquor Lobster cream sauce (GF)
SPICE ME UP
Beetroot shrimp ravioli prepared in butternut squash – curry sauce.
Served with grilled prawns and beets beiju.
Chicken leg quarters roasted in Stella Artois beer, crunchy cream risotto, shallots, sweet potatoes and cubes of tapioca, topped with Jaboticaba sauce. (GF)
CRUNCH ME UP
Pork tenderloin medallions, crunchy polenta, beet jelly, saffron quinoa, toasted cashews, black eyed pea vinaigrette and apple banana. (GF)
Tiramisu, raspberry coli and chocolate ganache and Brasil nuts crumble.