Our Main Courses

  • Sicilian lamb cutlets with, lemon garlic buttered crushed potato’s and grilled asparagus

  • Slow Cooked Pork belly (Infused with coriander and fennel seeds, potato gratin, confit fennel, tender stem broccoli and cherry jus)

  • Beef Short Rib Bourguignon (Short rib slow cooked in red wine based stock, pommes puree, heritage carrots and glazed pearl onions)

  • Line Caught Wild Seabass Fillet (Oven baked fillet of seabass, poached cod cheeks & Clam broth)

  • Chicken Forestiere (Supreme of chicken, potato gratin, grilled asparagus and wild mushroom sauce)

  • Spicy Aubergine (Whipped yellow peas, pickled fennel, spicy aubergine & coriander dressing) VE

  • Honey and Miso Glazed Sweet Potato Steak (Softly poached then grilled with miso and honey syrup, Greek yogurt, toasted cashew nuts, grilled asparagus and buttery garlic sauce)

  • Scallop & Monkfish Spaghetti (Diced monkfish poached within a sauce consisting of garlic, white wine, cream and chopped parsley topped with pan-fried king scallops)