– 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