Served with a Satay and vegetable tartar and gem lettuce

with lime and coral ‘rougaille’ condiments

Guacamole, Chili Con Carne, Tequila granita, carnitas, tortilla

with shrimp-bolognaise condiment, mashed potato with olive oil and garlic cream

with wok-fried seasonal vegetables and barbecue sauce

with a beef, olive and sun-dried tomatoes daube, parmesan cheese-topped creamy zita

served with a Mona Lisa gnocchi, sun-dried tomato and Taggiasca olives in Pistou

with lime jelly and warm passion fruit juice

in 4 different variations

with coconut meringues