Get ready for your taste buds to be tantalised with spring’s new offering of fresh, seasonal dishes for all-day dining at the Second Floor Brasserie.
To start, make the toss-up between kubaneh bread with spiced tomato and olive oil dip, Cumbrae Scottish oysters with dill pearls or a helping of soy-braised beef and spring onion doughnuts with an orange barbecue sauce.
For the main event indulge in traditional, succulent steak cuts and burgers; vegetarian dishes such as chickpea and paneer masala, a spring mezze with pea hummus, crispy spring onions and falafel or delve into a Malaysian Rojack salad.
But don’t stop there. Be sure to leave on a sweet note with one of our mouth-watering puddings, whether it be the apple and cinnamon strudel, cheese fondue or their delicious selection of miniature desserts. You’ll be going back for more, we can assure you.