The Hot House Restaurant & Bar - Est. 1994

Tiger shrimp with peppers, onions, carrots and eggplant, in a coconut milk, cilantro, ginger and chili curry sauce on basmati rice

Tender strips of marinated beef stirfried with whole chili peppers, green beans and red peppers in a sweet and spicy sauce with a side of coconut scented basmati rice

Stuffed with pine nuts, chèvre and spinach finished with a Chardonnay, thyme and shallot reduction

Provimi veal sautéed with cremini mushrooms in a rich Marsala wine sauce

French-cut rack of lamb marinated with rosemary, garlic and juniper berries, finished with a porcini, pancetta and port reduction sauce

Rib Eye grilled to perfection and topped with a porcini butter
(this cut is well marbled which adds to the flavour of the steak)
Medium – pink throughout 75%
Medium well – pink throughout 25%
Well done – cooked throughout 100%
Blue rare – red throughout 90%
Rare – red throughout 75%
Medium rare – red throughout 50%