Chef Nathan's Table
A word about the Experience
Chef Nathans culinary journey began in Switzerland, from where he earned his bachelor’s degree in culinary arts. His fascination with food and its creation is evident in his interesting flavour combinations, use of colour, textures, and unique plating techniques – a near work of art.
ALOE VERA LEMON WATER
A blend of aloe vera and lemon water.
BEET ROOT AND BACON CUPS (NV)
A hard savoury Tuile topped with a beet root salad and maple glazed bacon.
SEA BASS (NV)
Sea bass served over a bed of peas and celeriac purée and runner beans. And red wine sauce.
ENGLISH SHERRY TRIFLE IN A JAR
A traditional English layered Sherry trifle in a jar – jelly, custard and cream. This dish contains alcohol.