22/06/2026
Our Sunday lunches are usually held on the last Sunday of the month, a feast that is wholesome, yet elegant and unhurried, unfolding gracefully at your table.
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The dessert table stands in the centre of the room, awaiting attention.
Chefs at the cold counter assemble seafood platters on ice to order.
Tiger prawns, mussels, oysters, octopus, and sashimi, depending on what’s fresh and in season.
Our house pouring Champagne Lombardi Axiome Brut is chilled, ready for your glass.
Our chefs assembling sweet treats.
The first guests arrive, and the table (and glasses) filled.
A selection of petite desserts to sample.
A trio of appetisers.
Seafood on ice.
The kitchen preps the main courses.
The trolley makes its way to the dining room.
A wonderful, succulent slice of roasted rib of beef.
More activity in the kitchen to ensure plates are filled.
Salmon en Croute.
Resting ribeye.
Lunch unfolds elegantly at your table.
Dessert and coffee.
A lovely arrangement by our friends at Maison Dianthus adds a touch of colour.
