The Verandah menu

Large, smoked Gordal olives stuffed with six-month-aged Manchego cheese and drizzled with extra virgin olive oil.

A chilled lobster and crab roll topped with salmon roe, a creamy pink sauce, and tangy pickled peppers.

Hard-boiled egg halves filled with a savory smoked eel mousse and topped with a crisp cucumber relish.

Crispy crackers topped with a fresh mixture of diced tomato, basil, and citrus-marinated avocado.

Crispy, golden-fried fritters filled with a creamy béchamel sauce and savory, premium Ibérico ham.

Blistered Padrón peppers served with a topping of grated Parmesan cheese.

A smooth chicken liver pâté infused with truffle, served with buttery brioche toast and a sweet port wine jelly.

A chilled selection of lobster, mussels, prawns, Manila clams, whelks, and scallops served together.

A creamy mushroom soup served with grilled focaccia bread and aromatic Yunnan truffle.

A classic Caesar salad topped with herbed croutons and caramelized pecans.

Finely chopped, lightly smoked aged Rubia Gallega beef served with Bavarian sweet mustard and flatbread.

Thinly sliced, 48-month-aged acorn-fed Ibérico ham served with toasted bread rubbed with tomato.

Fresh raw prawns served with a chilled almond-based soup and pickled vegetables.

A creamy Italian cheese served with honey-roasted golden beets, pickled red beets, basil pesto, and crispy focaccia bread.

Tender artichokes and crispy cured pork jowl served over a smooth potato purée with a rich, cured egg yolk.

Handmade pasta parcels filled with lobster and crab, served in a creamy seafood bisque and topped with a light Parmesan foam.

A creamy Italian rice dish served with premium, deep-red Carabineros prawns and topped with fresh Pugliese burrata cheese.

Tender chicken breast served in a rich, creamy sauce with earthy morel mushrooms and decadent foie gras.

This dish features premium A5 Kagoshima striploin and slow-braised US short rib, served with beetroot prepared three ways, fava beans, pea shoots, and a cocoa-infused beef reduction.

Roasted lamb loin served with garlic purée, grilled baby carrots, and glazed parsnips in a savory lamb reduction.

Two large, butterflied red prawns roasted and finished with extra virgin olive oil and smoked salt.

Pan-seared sustainable sea bass served with a lobster salsa verde, tender squid, and fresh green asparagus.

Creamy Italian rice dish prepared with aged Parmesan cheese, basil pesto, and a drizzle of seven-year-aged white balsamic vinegar.

This 900-gram USDA prime ribeye is served for sharing with potato dauphine, fresh pickled lettuce, and a black pepper raspberry vinaigrette sauce.

This 1.2kg roasted suckling pig is served with banana shallot confit, baby potatoes, and a warm mint and Brussels sprout salad, requiring 45 to 60 minutes to prepare.

A crisp, layered pastry served with fresh mango, coconut whipped cream, and calamansi citrus sorbet.

A classic Italian dessert featuring layers of coffee-soaked ladyfinger biscuits and creamy mascarpone cheese, finished with a dusting of premium cocoa powder.

A light, airy baked cake flavored with vanilla bean.

A chilled, creamy vanilla custard served with a wild raspberry marmalade and a light raspberry foam.

A warm, individual chocolate cake with a soft, molten center made from premium Valrhona chocolate.

A rich vanilla custard infused with bourbon and topped with a layer of caramelized sugar.

A smooth, Italian-style ice cream served with vanilla and raspberry flavors.