Veggie Burger

Marinated chicken breast grilled and served with lettuce and tomato.

Grilled Chicken Sandwich

Tequila-based cocktail with lime juice and triple sec.

Margarita

House White Wine

Spaghetti with creamy sauce, bacon, and parmesan.

Spaghetti Carbonara

Margherita Pizza

Classic Italian pasta with a rich meat sauce.

Spaghetti Bolognese

Mixed greens with grilled chicken, tomatoes, and vinaigrette.

Grilled Chicken Salad

Chocolate Brownie

Vegetarian Pasta

Grilled Chicken Burger

Onion Rings

Spicy Chicken Wings

Sweet sticky rice served with fresh mango.

Mango Sticky Rice

Slow-cooked beef in a rich coconut sauce.

Beef Rendang

Crispy vegetarian spring rolls served with sweet chilli sauce.

Spring Rolls

Prawn Crackers

Seasonal vegetables in a spiced coconut sauce

Vegetable Curry

Fish and Chips

Grilled ribeye with fries and house salad

Steak Frites

Chicken Wings

Cheesecake

Rich chocolate cake served with vanilla ice cream.

Chocolate Cake

Mixed vegetables stir-fried in a tangy sauce.

Vegetable Stir Fry

Drain and rinse the black beans, then mash them in a bowl until smooth.

Prepare the Beans

In the same bowl, add cooked quinoa, grated carrot, chopped onion, minced garlic, chopped cilantro, egg, breadcrumbs, cumin, salt, and pepper. Mix everything until well combined.

Combine Ingredients

Shape the mixture into burger patties, about 1/2 inch thick.

Form Patties

Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the patties for about 5-6 minutes on each side until golden brown.

Cook Patties

Preheat the oven to 425°F (220°C). Cut the potatoes into fry shapes.

Prepare the Potatoes

In a bowl, toss the cut potatoes with olive oil, salt, and paprika until evenly coated.

Season Fries

Spread the seasoned potatoes on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through until crispy.

Bake Fries

In a large bowl, combine chopped lettuce, diced tomato, and sliced cucumber.

Prepare the Salad

Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss to combine.

Dress the Salad

Black beans, canned

Quinoa, cooked

Carrot, grated

Onion, finely chopped

Garlic, minced

Cilantro, chopped

Breadcrumbs

Cumin powder

Salt

Pepper

Olive oil

Potatoes, cut into fries

Paprika

Lettuce, chopped

Tomato, diced

Cucumber, sliced

Lemon juice

In a mixing bowl, combine olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Whisk until well combined.

Prepare Marinade

Place the chicken breasts in the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate Chicken

Preheat your grill to medium-high heat, about 400°F (200°C).

Preheat Grill

Remove the chicken from the marinade and place it on the grill. Grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.

Rest Chicken

Prepare Tomato

On two slices of sandwich bread, spread 1 tablespoon of mayonnaise on each. Place a lettuce leaf on top of the mayonnaise, followed by the grilled chicken slices, and then the tomato slices. Top with the remaining slices of bread.

Assemble Sandwich

Cut the sandwich in half if desired and serve immediately.

Serve

chicken breast

olive oil

garlic powder

paprika

salt

black pepper

lemon juice

sandwich bread

lettuce leaves

tomato

mayonnaise

Take a lime wedge and run it around the rim of your glass to moisten it. Dip the rim into a plate of salt to coat it evenly. Set the glass aside.

Prepare the Glass

In a cocktail shaker, combine 2 oz of tequila, 1 oz of triple sec, 1 oz of fresh lime juice, and 0.5 oz of simple syrup. Fill the shaker with ice.

Mix the Cocktail

Secure the lid on the shaker and shake vigorously for about 15 seconds, until well chilled.

Shake the Mixture

Using a strainer, pour the mixture into the prepared glass filled with ice or serve straight up without ice.

Strain and Serve

Garnish your margarita with a lime wedge on the rim of the glass.

Garnish

Tequila

Triple Sec

Fresh Lime Juice

Simple Syrup

Salt (for rimming glass)

Lime Wedge (for garnish)

Select ripe Chardonnay and Sauvignon Blanc grapes. Make sure they are clean and free from rot.

Harvesting Grapes

Crush the harvested grapes in a clean container to release the juice. This can be done manually or using a grape crusher.

Crushing Grapes

Add yeast to the crushed grape juice. Cover the container with a clean cloth and let it ferment at room temperature for 2 weeks.

Fermentation

After fermentation, add sulfites and sugar to the wine. Stir gently to dissolve.

Adding Additives

Let the wine sit for an additional week to clarify. Sediment will settle at the bottom.

Clarification

Carefully siphon the clear wine into clean bottles, leaving some space at the top. Seal each bottle with a cork stopper.

Bottling the Wine

Store the bottles in a cool, dark place for at least 3 months to allow the flavors to develop.

Aging

Chardonnay grapes

Sauvignon Blanc grapes

Yeast

Sulfites

Sugar

Bottles

Cork stoppers

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

Cook the Spaghetti

Before draining the spaghetti, reserve about 1 cup of the pasta cooking water. This will be used to help create the sauce.

Reserve Pasta Water

Drain the spaghetti and set aside, but do not rinse it.

Drain the Pasta

In a large skillet over medium heat, add the bacon and cook until crispy, about 5-7 minutes. Remove from heat and set aside, leaving the rendered fat in the skillet.

Cook the Bacon

In a bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.

Whisk the Eggs and Cheese

Return the skillet with the bacon fat to low heat. Add the drained spaghetti and cooked bacon to the skillet, tossing to combine well.

Combine Pasta and Bacon

Remove the skillet from heat and quickly pour in the egg and cheese mixture, tossing continuously to prevent the eggs from scrambling. If the sauce is too thick, add reserved pasta water a little at a time until desired creaminess is achieved.

Add Egg Mixture

Serve immediately, garnished with fresh parsley if desired, and additional grated Parmesan and black pepper on top.

Plate the Dish

Spaghetti

Bacon

Eggs

Parmesan cheese

Black pepper

Fresh parsley

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

Mix Ingredients

Mix until a sticky dough forms. Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

Preheat your oven to the highest setting (usually around 475°F or 245°C) and place a pizza stone or baking sheet inside to heat up.

Preheat Oven

Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a 12-inch round pizza base.

Shape Pizza Base

Spread the tomato sauce evenly over the pizza base, leaving a small border around the edges.

Add Tomato Sauce

Tear the fresh mozzarella into pieces and distribute it evenly over the sauce.

Add Mozzarella

Sprinkle salt over the pizza to taste, and drizzle olive oil on top.

Season Pizza

Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake for about 10-12 minutes or until the crust is golden and the cheese is bubbling.

Bake Pizza

Once baked, remove the pizza from the oven and immediately top with fresh basil leaves.

Add Basil

Let cool for a few minutes, slice, and serve hot.

Serve Pizza

all-purpose flour

warm water

active dry yeast

tomato sauce

fresh mozzarella cheese

fresh basil leaves

In a large pot, bring salted water to a boil over high heat.

Boil Water

Once the water is boiling, add the spaghetti and cook according to package instructions, usually about 8-10 minutes, until al dente.

Cook Spaghetti

Once cooked, drain the spaghetti and set aside, keeping it warm.

Drain and Set Aside

In a large skillet, heat olive oil over medium heat. Add diced onion, carrot, and celery. Sauté for about 5 minutes until softened.

Sauté Vegetables

Add minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

Add Garlic

Increase the heat to medium-high and add ground beef to the skillet. Cook until browned, breaking it up with a spoon, about 5-7 minutes.

Cook Ground Beef

Pour in the red wine and let it simmer for about 2 minutes. Then add canned tomatoes and tomato paste, stirring to combine.

Add Wine and Tomatoes

Sprinkle in dried oregano, dried basil, salt, and black pepper. Stir well and let the sauce simmer on low heat for 20-25 minutes, stirring occasionally.