Main Course
The heart of the meal — expertly cooked, elegantly presented
French-trimmed rack of Rajasthan lamb with a wild herb and pistachio crust, truffle-infused jus, saffron pomme purée, and seasonal vegetables.
72-hour slow-confit duck leg with raw mango and tamarind gastrique, spiced lentil cake, crispy lotus root, and duck jus.
Premium beef tenderloin wrapped in mushroom duxelles and golden puff pastry, served with red wine reduction and dauphinoise potatoes.
Free-range chicken breast stuffed with sun-dried tomato and goat cheese, on a bed of wilted spinach with roasted garlic velouté.
A show-stopping vegetarian Wellington filled with roasted root vegetables, goat cheese, and spinach in flaky puff pastry with mushroom gravy.
12-hour braised bone-in beef short rib, falling off the bone, with smoked mashed potato, crispy shallots, and a rich Bordeaux reduction.