Menu

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 – freshly made by our chef

tossed in garlic, butter, brandy, cream, mint & lemon

with citrus teriyaki, sesame salsa, carrot purée

lightly marinated in lime juice, coriander, Spanish onion, tomato, herb oi

with rocket salad accompanied by honey and figs jam

with portobello, porcini, oyster & chestnut mushrooms, sherry, truffle

 1⁄2 lobster, fresh tomatoes, garlic, thyme, basil

 accompanied by leak cream, walnuts and balsamic glaze

with blue cheese and guanciale

(veal) served with parmesan risotto and mushrooms

served with chickpeas and beetroot hummus and vegetables 

 with asparagus, aubergine and Peppercorn sauce

cooked in Mediterranean sauce, with julienne vegetables and roasted potatoes 

with pachino sauce, parsley potatoes and chimichurri

served with savoury lentils and aubergine