OUR PROJECTS
Peri Peri Chicken with pomegranate salsa
Tender chicken breast pieces marinated in a spicy peri peri sauce made from a blend of African bird's eye chilies, garlic, lemon juice, and herbs, then threaded onto skewers and grilled to perfection. Served with a refreshing pomegranate salsa featuring pomegranate, diced cabbage, red onion, cilantro, lime juice, and a touch of jalapeño for a burst of flavor that perfectly complements the heat of the peri peri chicken.
Truffle-infused Wild Mushroom Risotto
Creamy Arborio rice cooked with a medley of wild mushrooms, elevated with the unmistakable aroma of black truffle oil and finished with a sprinkle of Parmigiano-Reggiano cheese.
Seared Ahi Tuna Nicoise
Sashimi-grade Ahi tuna, delicately seared and served atop a bed of mixed greens, accompanied by blanched green beans, Kalamata olives, cherry tomatoes, hard-boiled quail eggs, and drizzled with a tangy Dijon vinaigrette.
Lobster Bisque with Cognac Cream
A luxurious blend of lobster meat and seafood stock, simmered with aromatic vegetables and finished with a splash of cognac-infused cream, garnished with chives and served with warm, crusty baguette slices.
Grilled Peach and Burrata Salad
Ripe peaches lightly grilled to bring out their natural sweetness, paired with creamy burrata cheese, arugula, toasted almonds, and drizzled with a honey-balsamic glaze for a perfect balance of flavors.
Grilled Lamb Chops with Mint Gremolata
Succulent lamb chops marinated in garlic, rosemary, and olive oil, then grilled to perfection. Served with a vibrant mint gremolata made with fresh parsley, mint, lemon zest, and garlic, adding a burst of freshness and flavor to each bite.