Valentine’s Day 2026

Starters

Marlin gravlax with local gooseberry, combava zest, sweet peppers
and crispy tuile with toasted pine nuts.

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Lightly seared scallops, pesto rosso, marinated zucchini ribbons
with a Madras curry cream.

Mains

Caribbean sea bass, served with coconut milk sweet potato purée, butter-mounted smoked fish sauce, lemon supremes, saffron and capers, and toasted hazelnuts.

Braised pork cheek, chorizo risotto, Cajun-spiced roasted carrots and a rich reduced jus.

Desserts

Pistachio pastry cream, genoise sponge cake with a red berry and basil soup.
 

Dark chocolate mousse, fresh passion fruit, chili marmalade finished with fleur de sel.