There’s a saying that the key to a man’s heart lies in his stomach. When it comes to women a combination of romance and chocolates might be a great place to start winning her over.Why not kill two birds with one stone this Valentine’s Day? Harry’s, at the waterfront on Pitt’s Bay Road, will be offering a delectable three-course menu — including a host of chocolate desserts.Executive chef Brad Clease said guests “would not be disappointed”.“We have a lot of passion behind our kitchen team and on the front end so we will definitely show them an experience and a lot of great flavours,” he said.“They will probably also get some ingredients people wouldn’t typically find on the Island or, if they are here, we put our significant twist on it.”The braised free-range pork cheek on the menu is one such ingredient. The tender and flavourful cut of meat is slowly braised in the oven with red wine, herbs and demi-glace sauce. The appetiser is then paired with a spiced apple compote and pretzel toast to add a crunchy texture.Also on offer to start is Jerusalem artichoke risotto, with smoked Carr Valley goat cheese and walnut pesto. Mr Clease said it wasn’t a common vegetable in local kitchens, but described it as having a “nutty smooth artichoke flavour”.Despite its name, the vegetable has no relation to Jerusalem; in fact when it was first discovered by Europeans it was called ‘girasol’, the Italian word for sunflower.Also on offer for the starter course is a smoked salmon dish with butter poached quail eggs and brioche; and tempura soft-shell crab sliders.Seasoned with salt and pepper, the crab is dipped in a light tempura batter and deep-fried; it’s then paired with a shellfish bisque, which has been reduced to make an aioli sauce.“I like the crispy texture of it and I find it’s not greasy if it’s done right,” the chef explained.There will also be four main courses for guests to choose from, including a roast lamb loin with home made Branston pickle and celeriac mash; or for veggie lovers there’s a French lentil and grilled vegetable terrine, flavoured with white miso chilli ‘gravy’.Mr Clease said his favourite main course offerings were the chia seed crusted Artic charr and grilled 6oz rib-eye filet steak.“I like the Arctic Char for a couple of reasons because we are using a sustainable fish and the chia seeds are a fun addition,” he said. “The seeds are similar to chia sprouts and we get the seed and create a crust for the fish out of it. It brings out the flavour and has lots of vitamins and minerals.“The fish is definitely moist, almost a cross between a salmon and trout but not so strong a flavour as salmon,” he explained.The chef said he was inspired to incorporate healthy ingredients whenever possible as he has a passion for wellness.He is currently studying a holistic nutrition course to further his understanding of healthy eating.Typically at the restaurant they run vegan specials and chefs are able to accommodate gluten intolerances and other allergies. He also said they had the luxury of getting some of the freshest cuts of fish and meat because of the restaurant’s relationship with Miles Market.The rib-eye steak is served with a pickled portobello mushroom that is marinated for a full day in white wine, sugar and spices; potato milles feuille and grainy mustard aioli are also featured on the plate.On offer for the final course will be three decadent chocolate desserts prepared by pastry chef Glenda Wee. They include an individual chocolate heart cake with vanilla bean mascarpone ice cream; chocolate fondue for two with fresh stem strawberries; and a white chocolate panna cotta, with chilled peppered berry soup.Those who are not chocolate lovers can indulge in a fruity dessert option, featuring a light meringue, yuzu (a Japanese citrus fruit) sorbet and Meyer lemon cake together called Harry’s Lemon Trio.Mr Clease recommended the chocolate fondue option for couples looking for a romantic way to end their meal.Though the entire menu is something aimed to be enjoyed, the chef said people seem to particularly remember the sweets on Valentine’s Day. “It perhaps brings out the romance and is something meant to be shared. People also enjoy the decadence of it,” he said.Harry’s Valentine’s menu, $95 per person, is available by reservation on 292-5533.