Mance: Uliflor Art

FLINDERS LANE KITCHEN & BAR

Racion Re

Ario Grafitero

Beef fillet coated with pâté and wrapped in puff pastry.

Beef Wellington

Clear Shend

Slow-cooked pork belly with crispy skin, served with apple sauce.

Pork Belly

Margarita

A selection of cured meats, cheeses, and accompaniments.

Charcuterie Board

Marinated Olives

Cheese Platter

Beef Tartare

Creamy risotto with a medley of fresh vegetables

Vegetable Risotto

Crispy Brussels Sprouts

Salt & Pepper Squid

Mixed greens topped with grilled chicken, avocado, and a lemon vinaigrette.

Grilled Chicken Salad

Crispy battered fish served with fries and tartar sauce.

Fish & Chips

Rich chocolate cake with a molten center.

Chocolate Lava Cake

Grilled ribeye served with fries and chimichurri.

Steak Frites

Crispy Calamari

Cooked to your liking, served with mashed potatoes and red wine jus

Beef Tenderloin

Espresso Martini

New York style cheesecake with berry coulis

Cheesecake

House-made Dips

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and milk until the mixture is smooth and homogenous.

Combine Wet Ingredients

Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.

Combine Wet and Dry Ingredients

Preheat your oven to 350°F (175°C) and prepare a baking dish by greasing it lightly.

Preheat Oven

Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Base

In a mixing bowl, whip the heavy cream until soft peaks form.

Whip Heavy Cream

Gradually add the powdered sugar to the whipped cream while continuing to whip until stiff peaks form.

Add Powdered Sugar

Divide the whipped cream into separate bowls if coloring different shades. Add drops of food coloring to achieve desired colors, mixing gently.

Add Food Coloring

Once the base is cooled, use a spatula to spread the colored whipped cream on top of the cake. Sprinkle with edible glitter if desired for an artistic finish.

Decorate with Edible Glitter

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter, melted

Eggs

Vanilla extract

Milk

Powdered sugar

Heavy cream

Food coloring

Edible glitter (optional)

Preheat your oven to 200°C (390°F). In a bowl, mix olive oil, minced garlic, thyme, lemon juice, salt, and black pepper. Coat the chicken breasts in this mixture.

Prepare the Chicken

Place the coated chicken breasts on a baking tray and bake for 25-30 minutes or until the internal temperature reaches 75°C (165°F).

Bake the Chicken

While the chicken is baking, trim the ends of the asparagus and place them in a bowl with halved cherry tomatoes. Drizzle with balsamic vinegar and toss to coat.

Prepare the Asparagus and Tomatoes

Heat a skillet over medium heat. Add the asparagus and tomatoes, and sauté for 5-7 minutes until tender and slightly charred.

Sauté the Vegetables

Once the chicken is done, remove it from the oven and allow it to rest for a few minutes. Slice the chicken and serve it alongside the sautéed asparagus and tomatoes.

Plate the Dish

Top the chicken with fresh basil and sprinkle with grated Parmesan cheese before serving.

Add Garnish

Chicken Breast

Olive Oil

Garlic Cloves

Fresh Thyme

Lemon Juice

Black Pepper

Asparagus

Cherry Tomatoes

Balsamic Vinegar

Fresh Basil

Parmesan Cheese

Rinse the rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.

Prepare the Rice

Dice the bell pepper, onion, and carrot into small pieces. Set aside the green peas.

Chop the Vegetables

If using chicken, dice the chicken breast into small cubes. If using chickpeas, rinse and drain them if using canned.

Prepare the Protein (if using)

In a medium pot, combine the rinsed rice, 2 cups of water, 1 tablespoon of olive oil, and 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18-20 minutes, or until the rice is tender and water is absorbed.

Cook the Rice

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, bell pepper, and carrot. Sauté for about 5-7 minutes, or until the vegetables are tender.

Stir in the green peas, cumin, black pepper, turmeric, and paprika into the sautéed vegetables. Cook for an additional 2-3 minutes.

Add the Green Peas and Spices

If using chicken, add the diced chicken breast to the skillet and cook until fully cooked, about 5-7 minutes. If using chickpeas, add them to the vegetable mixture and heat through.

Cook the Protein (if using)

Once the rice is cooked, fluff it with a fork and add it to the skillet with the vegetables and protein. Stir well to combine all ingredients and heat through for another 2-3 minutes.

Combine Rice and Vegetables

Rice

Water

Olive oil

Bell pepper

Onion

Carrot

Green peas

Cumin

Black pepper

Turmeric

Paprika

Chicken breast

Chickpeas

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

Cook the Pasta

While the pasta is cooking, peel and finely chop the garlic cloves.

Prepare the Garlic

Rinse the cherry tomatoes and cut them in half.

Halve the Cherry Tomatoes

Wash the fresh basil leaves and roughly chop them.

Chop the Basil

In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté for about 1-2 minutes until fragrant but not browned.

Sauté Garlic

Add the halved cherry tomatoes to the skillet. Cook for about 5 minutes until they start to soften.

Add Cherry Tomatoes

Once the pasta is cooked, drain it and add to the skillet with the tomatoes. Toss everything together.

Combine Pasta and Sauce

Add salt, black pepper, and red pepper flakes to taste. Stir in the chopped basil.

Season the Dish

Remove from heat and sprinkle with grated Parmesan cheese before serving.

Serve

Pasta

Garlic

Red Pepper Flakes

Season the beef fillet generously with salt and black pepper. Heat a skillet over high heat and add a little oil. Once hot, sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let cool.

Sear the Beef

Once the beef has cooled, brush the Dijon mustard over the entire surface of the beef fillet.

Spread the Mustard

Spread the mushroom pâté evenly over the beef fillet, coating it thoroughly.

Prepare the Pâté

Lay the puff pastry sheets on a lightly floured surface. Place the beef fillet in the center and wrap the pastry around it, sealing the edges well. Trim any excess pastry.

Wrap in Puff Pastry

Wrap the entire package in plastic wrap and refrigerate for at least 30 minutes to firm up the pastry.

Chill the Wrapped Beef

Preheat the Oven

In a small bowl, whisk together the egg and water. Brush this egg wash over the pastry to give it a golden finish.

Egg Wash

Place the wrapped beef on a baking tray and bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the beef is cooked to your desired doneness.

Bake the Wellington

Remove the Beef Wellington from the oven and let it rest for 10 minutes before slicing. Serve warm.

Rest and Slice

Beef fillet

Mushroom pâté

Puff pastry sheets

Dijon mustard

In a medium saucepan, bring 4 cups of water to a boil over medium heat.

Boil Water

Once the water is boiling, add 1 cup of sugar and stir continuously until completely dissolved.

Dissolve Sugar

Sprinkle 2 tablespoons of gelatin powder over the boiling mixture, stirring well to ensure no lumps form.

Add Gelatin

Remove the saucepan from heat and stir in 1 tablespoon of lemon juice and 1 teaspoon of vanilla extract.

Combine Flavorings

Add the mint leaves to the mixture and allow it to steep for about 5 minutes to infuse the flavor.

Infuse Mint

Strain the mixture to remove the mint leaves and carefully pour the liquid into molds or a large serving dish.

Pour into Molds

Refrigerate for at least 4 hours or until the mixture is fully set.

Chill

Sugar

Gelatin powder

Lemon juice

Mint leaves

Rinse the pork belly under cold water and pat it dry with paper towels.

Prepare the Pork Belly

Rub the pork belly with salt, black pepper, garlic powder, and onion powder. Ensure the seasoning is evenly distributed on both sides.

Season the Pork Belly

In a large skillet over medium-high heat, add olive oil. Once hot, place the pork belly skin-side down and sear for 5-7 minutes until the skin is crispy and golden.

Sear the Pork Belly

Transfer the seared pork belly to a slow cooker. Pour apple cider vinegar and chicken broth over the top. Cover and cook on low for 8 hours or until tender.

Slow Cook the Pork Belly

In a large pot, combine the chopped apples, sugar, and cinnamon. Cook over medium heat for about 20 minutes, stirring occasionally until the apples are soft.

Cook the Apples

Remove the pot from heat and stir in lemon juice. Use an immersion blender to puree the mixture until smooth. Alternatively, transfer to a blender in batches.

Blend the Sauce

Let the apple sauce cool slightly before serving it alongside the slow-cooked pork belly.

Pork belly

Garlic powder

Onion powder

Apple cider vinegar

Chicken broth

Apples (peeled and chopped)

Cinnamon

Rub the rim of a chilled cocktail glass with a lime wedge to moisten it.

Prepare the Glass

Dip the rim of the glass into a plate of salt to coat it evenly. Set the glass aside.

Salt the Rim

In a cocktail shaker, combine 2 oz of tequila, 1 oz of lime juice, and 1 oz of triple sec.