entrée |
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Lucilla extra virgin olive oil served with warmed bread |
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Oysters natural with fresh lemon |
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Danish pork pate served with toasted sour dough |
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Seared scallops on potato blini with sauce veirge (4) |
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Chilli baby squid salad with lychees and fresh greens |
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Avocado and warm beetroot salad with port soaked currants
raisins, spinach and goats feta |
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Trimmed lamb fillet with african cous cous
and cucumber riata |
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Mains
Baby vegetables
carrots with honey and sesame seeds
mixed leaf salad.
Hand cut chips and aioli.
Cheese plate. |
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Warmed chicken salad roasted pumpkin
mediteranean vegetables persian style goats feta cheese |
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Trio of wild mushroom risotto |
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Potato gnocchi slow braised beef
in a creamy mild blue cheese sauce |
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Merguez sausage and colcanon mash with onion jus |
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Crispy skinned salmon fillet served on green beans
with a champagne hollandaise |
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Panfried market fish with lemon mash
and a caper buerre blanc sauce |
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Dukkah spiced lamb rack with baby vegetables
herbed potato rosti |
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Beef eye fillet with truffled mash
roasted beetroot and beef jus |
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