Starters
- Leek & potato w/ blue cheese & croutons 55
- Watermelon salad w/ feta, olives & mint 60
- Chilled tomato consomme w/ tarragon basil & olive tapenade crostini 65
- Chicory leaf salad w/ gorgonzola & toasted pecan nuts 65
- Cumin roast carrot salad w/ beetroot, toasted sesame seeds & dill yoghurt dressing 65
- Crisp sweetbreads w/ sauce grabiche, watercress & lemon 65
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Heirloom tomato salad w/ pesto, croutons & goats feta 70
- Roast Pork loin w/ capers, anchovies & tuna dressing 70
- Roast sardines w/ broccoli, hard boiled egg & chilli anchovy dressing 75
- Bruschetta w/ locally cured coppa, confit garlic, roast spring onions & goats feta 85
- Sweet Melon w/ locally cured parma ham, basil & port jelly 85
- Crisp Asparagus & paarmesan rolls 85
Mains
- Lentil coconut curry w/ roast butternut, sweet potato, wilted chard & grilled halloumi 120
- Roast aubergine layered w/ basil tomato ragout, spinach & goats feta w/ balsamic caramel 120
- Roast marinated Chicken breast w/ sweetcorn fritters, long stem broccoli & parmesan-basil cream 130
- Vietnamese grilled chicken legs w/ chilli greens, rice & crying tiger dressing 140
- Fresh pappardelle w/ rabbit braised in white wine, peas & parmesan 145
- Grilled hanger steak w/ radish watercress salad, thick cut chips & mustard dressing 155
- South Indian Yellowtail curry w/ sambals, rice & pappadum 160
- Burmese Pork curry w/ pickled carrot salad, sambals, rice & papadum 165
- Chinese 5 spice sticky hoisin pork Belly w/ sweep potato puree, asian green & mung sprouts 170
- Roast Kingklip w/ aubergine puree, sauteed courgettes, red onion salad & olive tapenade 170
- Roast lamb loin w/ rosemary potatoes, green beans & roast garlic sauce 185
- Confit Duck legs w/ wilted spinach, dauphinoise potatoes & blackberry sauce 185
- Moroccan Beef fdlank w/ stuffed with spinach, riccota & walnuts. Harissa & couscous 185