Our Farewell Dinner is outside on a terrace of our hotel as the sun sets over the Indian Ocean. The starter is Coriander Seared Yellowfin Tuna and Lemon Dill Marinated Calamari on Green Papaya Relish with Vodka Orange Dressing and Salmon Rice (plus a little garnish of caviar). The Southern Seafood Soup with Garlic Toast is followed by a Gin & Lemon Sorbet to clear the palate. For my main course I choose Grilled Honey-Glazed Fillet of Pork with Port Wine Sauce & Mango Chutney with Baked Vegetables and Dauphinoise Potato. My dessert selection is Tiramisu and Mango Basil Ice Cream with Mocha Froth and Red Fruit Sauce.

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