Diana Hernandez – A La Carte Menu


Chef’s soup du jour-Seasonal Vegetables

The Garden Greens-Fennel, balsamic vinaigrette, baby Tomatoes, Fresh Radish

Zucchini Carpaccio-Grated Parmesan cheese, Lemon, fresh basil, Peanuts, Arugula

Fuji Apple Salad-Candy walnuts, Frizzes, wild arugula, dry cranberries, white balsamic, parsley leaves, Blue cheese

Seasonal Fruit with Prosciutto and Burrata, Arugula, Lemon Vinaigrette


Perfectly roasted chicken breast-Roasted Heirloom Potatoes, Chipollini Onions, Brussels sprouts, Rosemary Lemon sauce

Grilled Salmon Fillet-Cauliflower puree, Garlic Spinach, Seasonal vegetables, Parsley Puree

Petite Fillet Mignon-Wild mushroom, Truffle Mash Potatoes, Sauté Spinach, Bordelaise Sauce

Vegan Zucchini Lasagna-Vegetable layers, Roasted Tomato Sauce Basil

Pasta Primavera-Seasonal vegetable with a Pink Sauce


Berries Pavlova-Seasonal berries

Bread Pudding-Caramel sauce, Dulce de leche gelato

Chocolate Lava Cake-Chocolate Ganache, whipped cream

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