Starters
- Cauliflower soup w/ blue cheese, chives & croutons 65
- Roast carrot & cumin salad w/ sesame seeds, beetroot & yoghurt dill dressing 65
- Grilled lamb kidneys wrapped in bacon & sage w/ cab sauv vinegar 65
- Watermelon, feta, black pepper & mint salad 70
- Heirloom tomato salad w/ basil pesto, croutons & feta 70
- Chicken liver pate w/ pickles & toast 70
- Roast aubergine salad w/ almonds & tumeric garlic yoghurt dressing 75
- Pork loin w/ capers & tuna anchovy dressing 75
- Marinated sardines w/ hard boiled egg, long stem broccoli & chilli anchovy dressing 80
- Green bean, artichoke & almond salad w/ goats feta 85
- Crisp Asparagus & parmesan rolls 95
- Mullet Escabeche w/ burnt corn, & chorizo chicory salad 95
- Seared chilli squid w/ peas, potatoes & bacon vinaigrette 95
- Seared tuna salad w/ rice noodles, mint, basil & sun dried tomato dressing 95
Mains
- Butternut & blue cheese Suppli w/ peas, parmesan & spinach puree 130
- Lentil coconut curry w/ roast butternut, sweet potato, chard & grilled halloumi 130
- Roast marinated chicken breast w/ sweet corn fritters, long stem broccoli & coronation sauce 145
- Grilled hanger steak w/ watercress radish salad, thick cut chips & mustard dressing 160
- Roast Black Bream w/ Asian greens, rice & ginger soya dressing 170
- Seared rainbow trout on pea puree w/ roast beetroot, potatoes & horseradish cream 170
- Chinese 5 spice sticky hoisin pork belly w/ sweet potato puree, pok choy & crackling 170
- Roast pork loin w/ braised red cabbage, roast potatoes & cumberland sauce 175
- Roast Monkfish w/ basil mash, long stem broccoli & sauce vierge 195
- Bushbuck braised in red wine w/ thyme mash & root vegetables 195
- Confit salt duck legs w/ sauteed spinach, dauphinoise potatoes & blackberry sauce 200
- Beef shin braised in white wine & tomatoes w/ saffron risotto & gremolata 200