Spring is finally here (at least, in other parts of the world), and The Temple House is welcoming guests with a brand new farm-to-table menu at its restaurant, The Temple Cafe.

French chef Jerome Merlo takes inspiration from French bistros, Merlo whips up organic and healthy bistro-style dishes using herbs and vegetables from the restaurant’s herb garden.

Highlights of the menu include:

• Parmesan waffle with marinated mushrooms, pecan nuts, fresh greens and cream cheese using a cheese and beer batter
• Mustard Iberico pork chop with black quinoa and broccoli
• Slow-cooked red wine beef roll with orange-glazed carrots using classic beef Bourguignon