From the menu, we tried a Cheese Mousse & Spinach Mezzelune Pasta — which is a spinach and ricotta cheese mousse stuffed in a moon-shaped pasta, finished with a white wine cream cheese sauce. From the non-vegetarian menu, we tried the tender and juicy New Zealand Lamb Chops — served with fondant potato, creamy polenta, mushrooms, kale and, olive dust with jus
The dessert options also included a decadent Chocolate Torte that had layers of chocolate served with raspberry coulis, hazelnuts and sour cherry ice-cream. There was also a Fig Mille Feuille — a modern take on the classic French pastry, layers of baked filo dough alternating with fig crème diplomat. It was topped with house-made fig preserve, and bruleed figs and served with rum and raisin ice-cream
