Sprigs Restaurant & Bar

With chorizo sausage, garlic, chile flakes, white wine and a smoked tomato-herb sauce

With a hint of chevre, white truffle oil and wild mushrooms and a mushroom syrup drizzle

With a smoked tomato-lobster sauce, lobster meat, tomatoes and scallions

Accompanied by classic condiments

Tempura battered and fried, stuffed with herbed goat cheese, served with garden fresh salsa and roasted red pepper aioli

Carrots, red onion, toasted hazelnuts and a champagne vinegar-shallot vinaigrette

Garlic-parmesan flan and a crispy parmesan tuille

Basil, extra virgin olive oil, and balsamic syrup made with tomatoes from sprigs and errill farm

With applewood smoked bacon, red onions and tomatoes served on a bed of romaine

Served medium rare, with confetti vegetables, quinoa, and a delicate Pommery mustard sauce

A de-boned, free range, organic half chicken with crispy skin, served with pesto mashed potatoes and sauce forestier

Black angus vegas strip steak, sliced and topped with red wine sauce, accompanied by confit cherry tomatoes, and cheddar fried onion rings and broccoli florets

Served with barley risotto and agra dolce carrots with caraway seeds

Served medium rare, with blackberry sauce and cauliflower gratin

Shrimp and chorizo, creole seasonings, okra, and other traditional vegetables, served over basmati rice

With lemongrass beurre blanc, carrot-ginger puree, and Vietnamese summer rolls

With a tomato-cucumber salad, falafel and tzatziki

Confetti vegetables, and carrot-ginger puree

With lobster meat, mascarpone, tomatoes and tarragon, topped with tomato ragout, with basil and a touch of cream

With sauternes poached apricots and peach swirl ice cream

Made with tahitian vanilla beans

French vanilla ice cream, cream soda, fig puree and a drizzle of fig liqueur

With raspberry puree and freshly whipped cream

A ricotta-cream cheese base with spiced apples, topped with crumbled gingersnaps and whipped cream