Chef JEN Castro

Jen Castro

Chicken tenders with green salad, herb oil, roasted potatoes, yellow beetroot and pomegranate with smoked almonds.








Castro

*Pistachio stuffed lamb lion and backstrap served with tabbouleh salad, fresh labneh and grilled flatbread.
* FISH OF THE DAY, Grilled Barramundi fillet with pickled Daikon and Kohlrabi Salad, saffron cream and squid ink tapioca crisp.
*Thai yellow Curry duck with lemongrass rice.
*Chili Beef Risotto finished with lime yogurt drizzle.











Castro

Jamaican chicken with mango salsa and coconut rice





Jeneci Castro

Tiger prawns with shredded coconut and mango salsa using Tabasco product. One of my favourite canapes I made with a mango salsa, tastes sweet and spicy.