Dining

Daily Lunch 11am-2pm
Dinner 6-11pm

Daily 11am-midnight

Ingredients (serves four)
Sous vide sirloin 450g

Curry sauce

• 2 tbsp yellow curry powder 
• 2 tsp turmeric powder 
• 50g chopped onion 
• 250ml coconut milk

Herbs

• Star anise 
• cinnamon stick 
• cardamom 
• plum sugar 
• coconut mash 
• 150ml fresh milk and coconut milk 
• butter 
• 400g soft-boiled potato, mashed

Method
Boil fresh milk and coconut milk. Add mashed potatoes and mix well to serve with grilled striploin. Fry chopped onions until cooked, pour coconut milk, add curry and turmeric powder, add herbs, stir until mixed. Serve with grilled striploin and cucumber vinegar.

Daily 11am-10pm

Daily 10am-midnight

Sesame-apple citrus dressing

• 1 tbsp apple cider vinegar 
• 1 tbsp orange juice 
• 1 tbsp olive oil 
• 1 tbsp sesame oil 
• 1 tsp fresh pureed garlic 
• 1 tsp honey
• salt and pepper to taste

Mix ingredients together with a blender or whisk.

Salad ingredients

• 15g watercress 
• 10g asparagus 
• 20g fresh orange pieces 
• 20g shallots 
• 30g cherry tomatoes 
• 2 pcs fresh basil 
• 40g smoked salmon 
• 60g cos lettuce

Instructions

Grill the asparagus for 1-2 mins. Remove from grill and when cool cut into smaller pieces.

Dice the shallots, thinly slice the basil, cut the cherry tomatoes in halves and peel the orange and cut into smaller pieces. Mix ingredients together and add salad dressing.

Daily 11am-midnight

Daily 11am-11pm