Lobster flakes in cognac crème fraîch

Sweet and spicy chilies, bell peppers, tobacco onions and cilantro

With a tasty chilled mango dip and jerk tartar sauce

Served with an apricot mustard dip, coconut rum and toasted coconut

Served warm with arugula-tomato salad and snipped chives

With a tropical hot and sour reduction

Balsamic tomato ragout by Chef Thushara - Chef of the Year 2010

Shaved local cucumber salad with mint yoghurt dressing

A toasted brioche, pineapple jam and sour cream

With Bacon, cranberries, apples, candied walnuts, red onion and warm brie fondue

A classic Caesar salad with anchovies, capers, parmesan and croutons

Drizzled with a winter citrus vinaigrette

Fried avocado rice, spicy tomato-pepper sauce

Chef’s choice of the three freshest catches of the day. Served with local vegetables and 'piccata' oil

Served with Truffle risotto and chardonnay cream sauce

Grilled bok chow with shitake mushrooms and served with Iron Shore Bock butter

With a creamed white bean ragout and seasonal vegetables

Juicy jumbo shrimp with plantain mashed potato and key lime garlic sauce

Served with a delicious gingered yam and wilted greens

With roasted root vegetables, tomatoes, olives and lemon zest