STARTERS

Roasted tomato, crispy basil and buffalo mozzarella tart
with a roasted tomato and pepper sauce, basil oil and aged balsamic

Smoked chicken, spinach and feta tart
served with a mixed leaf salad and balsamic reduction

Sweet potato and quinoa falafel
with pickled beetroot, humus, avocado, confit tomatoes, baby herbs and a tahini dressing

Beef carpaccio
with baby rocket, shaved parmesan and roasted tomato with wasabi mayonnaise

Tempura prawn tails
with glazed tomato chilli jam served on a bed of micro greens topped with deep fried glass noodles

Trio of fish
Rolled smoked salmon and crème fraiche roulade, crisp hake goujons, smoked snoek vol au vent with tartar sauce, and cracked black pepper

MAINS

FISH

Trio of calamari
served with lemon rice and garlic sauce

Roast yellowtail
stuffed with red onion fennel and spiced mango served with zuchinni chips and red onion salsa

Thai style citrus, spring onion and lemongrass prawns
on ramen noodle stir-fry

Baked jasmine, mussel and tamarind sole spirals
with caper reduction on flash fried Asian greens

Hot and sour prawns
with long stem broccoli and glass noodles

CHICKEN

Chicken Kiev
with roasted baby veg and parsley potatoes

Chicken galantine
served with hasselback baby potatoes, long stem broccoli and sweet roasted red onion

Terrine of chicken
with cranberry, capers and roast pistachios served with a salad of blue cheese, watercress, cucumber and green onion

Sweet and sticky grilled chicken breast
with sweet potato battons, fine beans and roast baby beetroot

VEGETARIAN

Trio of oriental mushrooms, spring onion and spinach stir-fry
in ginger reduction with glass noodles

Vegan lasagne
with ricepaper and bulgar wheat topping served with marinated cucumber, poached apple and basil salad

Massaman chickpea and cauliflower curry
with jasmine rice and coconut sambal

Butternut “spaghetti”
topped with vegan bolognaise and puffed rice noodles

Warm meditteranean tabbouleh
with artichokes, roasted red peppers, marinated olives, flash fried tomatoes and toasted walnuts 

BEEF / LAMB

Crustless steak and pepper pie 
with puff-pastry disk, ginger glazed butternut and grilled baby aubergines

Rendang beef curry
with fragrant rice and toasted coconut sambal

Roast lamb loin medallions
with sweet potato coriander flans, baby corn and roast vine tomatoes

Grilled beef fillet medallions
with chilli and green onion baby potatoes, crisp mushroom chips and bordelaise sauce

Pistachio crusted rack of lamb
with savoy cabbage in sweet caraway glaze, and a medley of sugarsnap peas, courgette and red onion wedges

Monkeygland stuffed beef fillet
on sautéed potato gallette with watercress, corn, red onion and cilantro salad

desserts

Chai and honey infused milk tart panna
cotta cups

Pink apple and lavender tarte tatin with vanilla ice cream

Traditional malva pudding with custard

Mango and passionfruit cheesecake

Orange and pistachio triple chocolate phyllo cigars

Treacle tart with vanilla custard