Seared fresh tuna, fresh herbs, and a touch of chili

Tuna sashimi

Served with vanilla ice cream, toffee sauce & a peanut crumble

Sticky date & ice cream

Lightly spiced carrot cake layered with cream cheese frosting

Carrot cake

Artisanal hand-made ravioli, filled with a blend of cheeses in a basil pesto sauce

Hand-made ravioli

Zesty lemon meringue, a pistachio crumble, served with a chantilly cream

Lemon meringue pie

Topped with a layer of raspberry jam & sliced strawberries

Classic cheesecake

Fresh out the oven brownie filled with dark chocolate chips & walnuts

Brownie

Sourdough bread accompanied by hummus, beetroot & whipped feta dips

Bread & dips

Fresh catch of the day paired with asparagus & a cream of sweet potato

Fish of the day

Grilled tofu skewers, marinated in a blend of soy and sesame with seasonal roast vegetables

Tofu skewers

A garden-fresh salad with seasonal greens and roasted almonds

Green salad

Crisp and golden on the outside, in a herb and parmesan crumb

Schnitzel

Our delicate, yet rich signature chocolate mousse dessert

Chocolate mousse

Juicy, tender steak cooked to your liking, served with steamed vegetables

Peanut crusted steak

Our classic burger with lettuce, pickles, heirloom tomatoes, served with a side of fries

Classic burger

A refreshing blend of freshly squeezed orange, watermelon, carrot, and ginger

Fresh juice

Nourish your body with our selection of healthy smoothies

Healthy smoothie

Pat the fresh tuna steak dry with paper towels. Brush both sides lightly with olive oil, and season with sea salt and chili flakes.

Prepare the Tuna

Heat a skillet over high heat. Once hot, add the tuna steak and sear for 1-2 minutes on each side for a rare center. Adjust cooking time for desired doneness.

Sear the Tuna

Remove the tuna from the skillet and let it rest for 5 minutes before slicing.

Rest the Tuna

While the tuna rests, chop the fresh cilantro and mint leaves. Mix them in a bowl with lime juice.

Prepare the Garnish

Slice the seared tuna into thin sashimi-style pieces. Arrange on a plate and top with the herb mixture. Drizzle with additional lime juice if desired.

Serve

Fresh tuna steak

Olive oil

Chili flakes

Sea salt

Fresh cilantro

Fresh mint leaves

Lime juice

In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 10 minutes.

Soak the Dates

In another bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix the Batter

Fold in the soaked date mixture into the butter mixture. Sift together the flour and baking powder, then gently fold into the mixture until just combined.

Combine Ingredients

Preheat the oven to 350°F (175°C). Pour the batter into a greased baking dish and bake for 30-35 minutes, or until a skewer inserted comes out clean.

Bake

In a saucepan, combine brown sugar, heavy cream, and butter. Cook over medium heat, stirring until the sugar dissolves and the mixture is smooth. Let it simmer for 5 minutes, then remove from heat.

Cook the Sauce

In a bowl, combine chopped peanuts, brown sugar, melted butter, and flour. Mix until crumbly.

Mix the Crumble

Spread the crumble on a baking sheet and bake at 350°F (175°C) for 10-12 minutes until golden brown.

Bake the Crumble

Cut the sticky date pudding into squares, place on a plate, drizzle with toffee sauce, sprinkle with peanut crumble, and top with a scoop of vanilla ice cream.

pitted dates, chopped

boiling water

baking soda

unsalted butter, softened

brown sugar

eggs

all-purpose flour

baking powder

vanilla extract

heavy cream

unsalted butter

peanuts, chopped

unsalted butter, melted

vanilla ice cream

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Prepare the Oven and Pans

In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix Dry Ingredients

In another bowl, beat together the oil, eggs, and vanilla extract until well combined.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the shredded carrots and walnuts if using.

Combine Mixtures

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cakes

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Cool the Cakes

All-purpose flour

Granulated sugar

Baking powder

Baking soda

Ground cinnamon

Ground nutmeg

Salt

Vegetable oil

Large eggs

Vanilla extract

Shredded carrots

Chopped walnuts (optional)

In a large bowl, combine the flour and salt. Create a well in the center and crack the eggs into it. Gradually mix the flour into the eggs, kneading until a smooth dough forms. Wrap in plastic wrap and let rest for 30 minutes.

Make the Dough

In a bowl, combine ricotta, Parmesan, mozzarella, chopped basil, and black pepper. Mix until well combined and set aside.

Prepare the Filling

Divide the rested dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin, about 1/16 inch thick.

Roll Out the Dough

Place a teaspoon of filling about 1 inch apart on one sheet of dough. Brush the edges with water, then place another sheet of dough over the top. Press to seal and cut into squares.

Form the Ravioli

In a food processor, combine basil, pine nuts, garlic, and Parmesan. Pulse until finely chopped. Slowly add olive oil while blending until smooth. Season with salt to taste.

Make the Pesto Sauce

Bring a large pot of salted water to a boil. Add the ravioli and cook for about 3-4 minutes or until they float. Drain and toss gently with the pesto sauce.

Cook the Ravioli

Eggs

Preheat the oven to 350°F (175°C). In a food processor, combine the pistachios, flour, melted butter, and powdered sugar. Pulse until the mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of a pie dish. Bake for 10-12 minutes or until golden. Let cool.

Make the Pistachio Crust

In a saucepan, whisk together the granulated sugar, lemon juice, lemon zest, cornstarch, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble. Once thickened, remove from heat and pour into the cooled pistachio crust.

Prepare the Lemon Filling

In a clean mixing bowl, beat the egg whites on high speed until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff peaks form and the meringue is glossy.

Make the Meringue

Spread the meringue over the lemon filling, ensuring it touches the crust to prevent shrinking. Use a spatula to create peaks in the meringue.

Assemble the Pie

Bake in the preheated oven at 350°F (175°C) for 10-15 minutes or until the meringue is golden brown. Remove from the oven and let cool at room temperature.

Bake the Pie

Whip the heavy cream until soft peaks form. Serve slices of the pie topped with a dollop of chantilly cream.

Serve with Chantilly Cream

Pistachios, shelled

Unsalted butter, melted

Powdered sugar

Eggs, separated

Lemon juice

Lemon zest

Cornstarch

Chantilly cream (heavy cream, whipped)

Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter, mixing until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.

Prepare the crust

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add sour cream and vanilla extract, mixing until well combined. Add eggs one at a time, mixing on low speed until just combined.

Make the cheesecake filling

Pour the cheesecake filling over the crust in the springform pan. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour to cool gradually.

Bake the cheesecake

Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes. Cover and refrigerate for at least 4 hours or overnight.

Chill the cheesecake

Once chilled, spread raspberry jam evenly over the top of the cheesecake. Arrange sliced strawberries on top of the jam for garnish.

Add toppings

Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled.

cream cheese

granulated sugar

sour cream

graham cracker crumbs

raspberry jam

sliced strawberries

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper.

Preheat the oven

In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and stir in the granulated sugar and brown sugar until well combined.

Melt the butter

Allow the butter mixture to cool slightly, then whisk in the eggs one at a time, followed by the vanilla extract.

Add eggs and vanilla

In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.

Combine dry ingredients

Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.

Mix wet and dry ingredients

Fold in the dark chocolate chips and chopped walnuts until evenly distributed.

Add chocolate chips and walnuts

Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Let the brownies cool in the pan for at least 15 minutes before cutting them into squares. Serve warm or at room temperature.

Cool and serve

packed brown sugar

large eggs

unsweetened cocoa powder

salt

dark chocolate chips

chopped walnuts

In a food processor, combine the canned chickpeas, tahini, lemon juice, garlic, olive oil, salt, and water. Blend until smooth. Adjust seasoning to taste.

Make the Hummus

In a blender, combine the cooked beetroot, Greek yogurt, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.

Prepare the Beetroot Dip

In a bowl, combine the feta cheese, cream cheese, olive oil, and lemon juice. Use a hand mixer or food processor to whip until smooth. Season with black pepper to taste.

Whip the Feta Dip

Slice the sourdough bread and arrange it on a serving platter. Serve the hummus, beetroot dip, and whipped feta dip in separate bowls alongside the bread.

Serve the Dips

sourdough bread

canned chickpeas

tahini

lemon juice

garlic

olive oil

water

cooked beetroot

Greek yogurt

pepper

feta cheese

black pepper

Peel and chop the sweet potatoes into chunks. Boil them in salted water until fork-tender, about 15-20 minutes. Drain and transfer to a blender.

Prepare the Sweet Potato Cream

Add the heavy cream to the blender with the sweet potatoes. Blend until smooth and creamy. Season with salt and pepper to taste.

Blend the Sweet Potatoes

In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender-crisp. Season with salt and pepper.

Tuna Sashimi

Sticky Date & Ice Cream

Carrot Cake

Hand-made Ravioli

Lemon Meringue Pie

Classic Cheesecake

Brownie

Bread & Dips

Fish Of The Day

Tofu Skewers

Green Salad

Schnitzel

Chocolate Mousse

Peanut Crusted Steak

Classic Burger

Fresh Juice

Healthy Smoothie