PEA AND PRAWN RISOTTO
Topped with baby root veg, surrounded by petit pois puree
SEARED SALMON
With sweet Potato Mash, Peas salsa and Garlic Glaze
CONFIT OF SMOKED PORK BELLY
Seared Pork Tenderloin, Candied Pancetta, Assioan Pork Consomme Serves 4
SPRINGBOK LOIN
With Honey Roasted Parsnip, Sautéed Broad beans & Rosemary Jus Serves 4
CUCUMBER PRAWN ROULADE
With Smoked Salmon, Goats Cheese, Cucumber Sauce & Basil Mayo
BUFFALO MILK BURRATA, JAMON IBERICO, BASIL JELLY, DEHYDRATED OLIVES AND FRESH TOMATO
SERVE 4
CHEF LEE KWIEZ
He has been acknowledged by industry for his fine dining creations but for multi award-winning Darleys Restaurant executive chef Lee … Continue Reading CHEF LEE KWIEZ
CHICKEN ROULADE
With cauliflower puree, mushrooms and chicken jus.
STICKY PORK BELLY WITH STONE FRUIT SLAW, SWEET MUSTARD & CRACKLING
Made by Chef Lauren Lentz
MANGO & PASSION FRUIT VANILLA BEAN CHEESECAKE
Made by Chef Lauren Lentz
KOFFER FISH
Made by chef Timothy Goddard, from Six Senses Ziggy Bay.
CHEF CHALUKA RANGANA RODRIGO
From the Maldives to Sri Lanka Chef Chaluka has been honing his culinary skills and expanding his knowledge the only … Continue Reading CHEF CHALUKA RANGANA RODRIGO
SOFT CHOCOLATE CAKE BAKED IN ITS OWN POT
serves 4
SOUS CHEF RICHID AGOURAY
It is as a simple kitchen hand that Rachid Agouray joined La Mamounia team in 1988.
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 … Continue Reading CHEF RAHERIVELO CLAUDE WING
ROYAL ROMAZAVA
History of the dish: Romazava is an emblematic dish of traditional Madagascan cuisine. At the Tsarabanjina, its preparation is similar … Continue Reading ROYAL ROMAZAVA
