Dinner

Hand-rolled falafels topped with nutty dukkha, over bright herbed hummus, with a crisp Mediterranean salad, crumbled feta and choice of za'atar spiced chips or warm pita.

Spicy marinated sushi grade ahi tuna, avocado purée, cucumber, red onion, radish, seaweed crisps and micro greens on a crispy corn tostada. Served with salsa macha.

Prawns sautéed in garlic butter and white wine, tomato sauce, aged white cheddar, arugula, marinated bocconcini and topped with truffle oil.

Juicy chicken wings marinated in warm red Spanish spices, baked with slivered onions, drizzled with honey and topped with fresh cilantro.

Locally sourced cured game meats, fresh marinated bocconcini, halloumi, briny stuffed olives and fresh cherry tomatoes. Served with pumpkin seed pesto, apricot olivada and baguette croustini.

Oven roasted portobello mushroom caps filled with a savoury blend of crumbled tofu, spinach and fresh herbs, topped with cashew crumble. Served with marinara sauce and pumpkin pesto.

Chipotle spiced bison and black bean chili, house made tortilla chips, avocado salsa verde, fresh pico de gallo, pickled jalapeños, with white cheddar and sour cream.

The only thing that comes out of our kitchen off recipe, this is where our culinary team can demonstrate their spontaneity and artistry. No batch can ever be exactly replicated.

Za'atar spiced halloumi, quinoa, roasted sweet potato, fresh pico de gallo, black beans, pickled purple cabbage and tortilla crisps atop mixed organic greens with mango ginger dressing.

Mixed organic greens, grated beet, orange slices, crumbled feta, toasted pumpkin seeds and crispy chickpeas tossed in a honey curry vinaigrette.

Moroccan spice-rubbed salmon, tangy mango quinoa couscous, avocado paste, cucumber ribbons, romaine lettuce and spicy walnuts, finished with a tahini-citrus vinaigrette.

Cumin-roasted yams, chickpeas, kale and apricots with coconut jasmine rice, wrapped in phyllo and baked. Served with tomato chili chutney, toasted almonds, arugula and cashew cream.

Rice based penne, herb marinated tofu, fresh seasonal vegetables, tossed in a light and creamy pumpkin seed pesto, topped with microgreens and crunchy shoestring potatoes.

Salmon, cod, prawns and mussels simmered in our famous almond coconut-harissa broth, served with aromatic lime jasmine rice, assorted vegetables and drizzled with fresh herb oil.

Pan seared, sesame-crusted cod with a fragrant turmeric-ginger sauce, over lime and coconut jasmine rice, topped with fresh mango salsa and microgreens.

Crispy herb-breaded chicken breast, layered with San Marzano tomato sauce and melted mozzarella. Served with a green bean-potato salad, topped with shaved Grana Padano and balsamic glaze.

A creamy sundried tomato and pulled elk sauce on tagliatelle topped with truffle oil and crumbled Grana Padano. Served with garlic toast.

Seared duck breast with a tangy apricot sauce, served with tangled summer slaw, crispy rice cake, and a kick of horseradish emulsion topped with fried onions and herb oil.

Braised Alberta bison glazed with orange and bourbon, topped with black cherry and Angostura bitters gravy atop smoked garlic and truffle mashed potatoes and grilled broccolini.

6 oz AAA Alberta beef tenderloin served with Argentine sauce, prawns cooked in garlic and white wine, roasted seasonal vegetables and truffle mashed potatoes.

Parmesan-herb crusted New Zealand lamb racks, pan seared and oven roasted, accompanied by duck fat rosemary smashed potatoes and seasonal vegetables. Served with pomegranate lamb jus and mint-tahini sauce.

Pecan crust filled with chocolate coconut ganache, topped with salted candied pecans, warm coffee caramel sauce and raspberry coulis.

Silky vanilla custard infused with limoncello and bright lemon marmalade, finished with a perfectly caramelized sugar crust.

The return of a legend. Rich cream cheese filling with a honey drenched phyllo crust topped with pistachios, walnuts and rose petals.

Layers of coconut cream mascarpone, rum and espresso-soaked lady fingers, finished with toasted coconut flakes and pineapple compote.