I have been called many a names recently, some more notorious than others but one mantle I very proudly wear is that of “she knows how to pack flavours”. There is no accolade higher than that for me as that is exactly what I strive for. The menu below is set out to demonstrate just that, starting with the simplest of ingredients building up to the most complex dish (over 11 ingredients):

Entre:-Coconut and Sweet corn fritters with a trio of dips to include Kachumber (Kenyan salsa), homemade guacamole and lime and chilli sauce

Crunchy on the outside and soft in the middle, these fritters are packed with the Eastern flavours I so love and play a lot with.

Starter:-Scallops juste tiede with a vanilla and lime foam

This really is the epitome of sophistication. The scallops are served just warm as the name suggest with the most tantalising of sauces.

Main Course:-Lavender and Galangal spiced Pork chop on a turmeric and coriander mash served with a chilli date sauce

Many are things have been said about this dish and rather than “bathe in it”, I would encourage you to try it first-hand. All the 11 ingredients in it complement each other so well to leave you with such a feeling of wellbeing.

Dessert:- Chocolate and Raspberry Soufflé

There is no other way to finish off such a decadent meal other than with this. There are some marriages that were made in heaven and chocolate and raspberry is at the top of the list and combining the two to make the most decadent of desserts, utter bliss!