CHEF RYAN - International

CHEFRyan

Chef Ryan, is a talented chef hailing from the United Kingdom. Growing up in a culturally diverse environment, he had the privilege of learning various recipes and cooking techniques from an early age. His culinary adventures have taken him far and wide, not only within the borders of England and Scotland but also across the enchanting landscapes of Sardinia and the vibrant realms of Thailand. With his extensive experience and passion for culinary arts, Chef Ryan has crafted a remarkable menu that showcases a delightful fusion of American, European, and International delicacies.

SIGNATURE DISHES

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International MENU

APPETIZERS

Broccoli pakora (Indian)

Fresh green broccoli coated in a spicy pakora batter filled with spinach and cumin flavours

Kele Wele (Ghanian)

A dish from Ghana, fried green plantains. Spicy and full of chili and garlic flavor. Mini katsu (Japanese)

Mini katsu (Japanese)

Japanese style, crispy breaded chicken fillet, topped with red onions pickled in sweet, soy sauce vinegar and a drizzle of tangy tonkatsu sauce.

MAIN COURSE

Seared Ribeye with fried potatoes and sesame tomato chutney (Argentinian)

Seared ribeye steak, cooked the way you like it. Fried potato cubes and beautiful tomato chutney with hints of sesame.

Spicy pineapple salad (Thai)

Fresh chopped salad with lettuce, cucumber, tomatoes, and pink radish makes the salad. Then it's topped with spicy stir-fried pineapple chunks in a thick soy sauce and ginger glaze that dresses the salad underneath.

Ginger, miso and peach salad (Japanese)

Mixed romaine lettuce and rocket leaves give a crunchy, peppery salad base dressed with a ginger and miso salad dressing and topped with sliced chillies, sliced ginger, chopped walnuts, and sweet peach segments.

Thai inspired prawn salad

Fresh chopped salad dressed with a spicy, tangy Thai-style salad dressing with lime, chili, peanuts and plump juicy prawn tails

Frittata and couscous (Moroccan/Spanish)

A dish that bridges the gap that is the Mediterranean Sea. Cheese and onions inside pillowy baked eggs form a rich buttery frittata from Spain, the flavours are then offset by a fresh and tangy couscous on the side bringing a little bit of Morocco to the plate.

Tamarind chicken thighs (Malaysian)

Roasted chicken thighs in a powerful tamarind glaze. Juicy and well spiced. This sweet and sour tasting dish needs the subtle, fragrant flavour of steamed jasmine rice to balance the plate perfectly.

DESSERT

Banana fritters Jamaican style

Little fried cakes of banana, seasoned with nutmeg and vanilla. Crispy on the outside, soft and sweet on the inside, sprinkled with cinnamon sugar to make your taste buds dance

Pink fruit soup (Chinese)

Cool and refreshing. pink soup of sweetened fruit juice and milk with pieces of apple, orange, banana, cherries, and red dragon fruit interspersed with bloomed basil seeds. Low in fat and high in nutrition. This dessert is beloved by the body and mind alike.

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