Chicken patties, beef ravioli with char-grilled vegetables, and fresh cherries with spring onion

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Roast chicken & garlic ravioli with cos lettuces & carrots in Chardonnay burnt butter sauce

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Angel hair pasta with vegetables & mushroom caramelised in black pepper & butter sauce

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Tagliatelle Tau chee bak (minced pork, dried shrimp in salted black beans) with red cabbage

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Tagliatelle achar, spinach, chorizo and truffle oil sauce served with deviled egg chorizo mousse

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Aged prosciutto ricotta basil cappelletti with leek leaves garlic sticks and mushrooms sauce

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Mussels cherries tomatoes chives and black olives tortellini in white wine butter sauce

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Porcini mushrooms & truffles triangolis with mushrooms okra in crispy prawns’ chilli sauce

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