With a red onion vinaigrette, lemon and tabasco on the side, or warm tossed in a fresh basil butter
With an herbal salad garnish
With cos leaves, garlic croutons, parmigiano reggiano shavings, anchovies and our house made caesar dressing
Filled with a smoked Salmon and Dill mousse with Spring Onion Lemon and Capers Drizzled with Yogurt and Dill Sauce
Layered with avocado surrounded by pink grapefruit segments
Placed on a nutty dressed salad and topped with a fried quail egg
With roasted peppers, basil, sundried tomatoes and olives on a composition of salad leaves with roasted nuts tossed in a tio peppe dressing
Filled with confit of duckling and juliennes of vegetables served with a warm plum sauce
In a lime, mint and coriander dressing on a mango and cape gooseberry salad
Tank grilled in garlic butter or poach
With a duo of yellow and red sweet bell pepper sauces
On a bed of champ potato topped with a light saffron sauce with a tian of baby ratatouille
Topped with a champagne and garden herb sauce garnished with semi-sundried tomatoes
In a coconut, chilli, and lemon grass jus served on a bed of asian stir fry
Served with roasted celeriac mash, on a red wine & lamb jus perfumed with rosemary and thyme
Placed on an apple mash with a fresh fig and pork jus
On a bed of roasted garlic mash potatoes, topped with a mushroom and pepper sauce
Placed on apple and red cabbage served with caramelized apples and a calvados and duck sauce
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