Meal

Entrée / Snacks:

Chicken Lollipops with a Soy Chilli dipping sauce

Punjabi Samosa’s with Mint yoghurt dip and Tamarind sauce

Breakfast / Brunch:

Vanilla Fluffy Pancakes with Banana frozen yogurt, Lemon zest and Brandy whipped cream, Maple syrup and fresh berries

Mains:

Snapper en croûte de sel (Snapper in Salt Crust) 

Pork and Spinach Gyoza

Dessert:

‘Baath Cake’/ Goan Coconut cake topped with toasted fresh coconut