BUFFALO MILK BURRATA, JAMON IBERICO, BASIL JELLY, DEHYDRATED OLIVES AND FRESH TOMATO

SERVE 4

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CHEF LEE KWIEZ

He has been acknowledged by industry for his fine dining creations but for multi award-winning Darleys Restaurant executive chef Lee Kwiez, “it’s all about the yum’’. Continue reading “CHEF LEE KWIEZ”

CHICKEN ROULADE

With cauliflower puree, mushrooms and chicken jus.

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STICKY PORK BELLY WITH STONE FRUIT SLAW, SWEET MUSTARD & CRACKLING

Made by Chef Lauren Lentz

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MANGO & PASSION FRUIT VANILLA BEAN CHEESECAKE

Made by Chef Lauren Lentz

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KOFFER FISH

Made by chef Timothy Goddard, from Six Senses Ziggy Bay.

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CHEF CHALUKA RANGANA RODRIGO

From the Maldives to Sri Lanka Chef Chaluka has been honing his culinary skills and expanding his knowledge the only way he knows how, by getting involved. He’s worked in the 24 hour coffee shop at the luxury Eden Resort & Spa & progressed from Junior sous chef to senior sous chef & even had a hand in lecturing at Mercmerine.

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SOFT CHOCOLATE CAKE BAKED IN ITS OWN POT

serves 4

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SOUS CHEF RICHID AGOURAY

It is as a simple kitchen hand that Rachid Agouray joined La Mamounia team in 1988.

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CHEF RAHERIVELO CLAUDE WING

Chef Raherivelo Claude Wing is originally from Madagascar with an Asian background. He’s been with us since the beginning, spanning 20 years! With time, Raherivelo has climbed up the hierarchy.

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