Food Menu

Tzatziki, ezme, hummus, marinated olives and warm artisan bread.

Extra virgin olive oil, cracked black pepper, chives and Dijon mustard, served with Parmesan shavings, rocket and balsamic reduction.

House-cured salmon, lightly seasoned with dill, salt and sugar, served with mustard dill sauce.

Smoky charred aubergine blended with roasted peppers, garlic and tahini, finished with pomegranate molasses.

Slow-cooked white beans with tomato, red onion, parsley and boiled egg, finished with tahini, lemon and extra virgin olive oil.

Smoked salmon served with creamy feta tartar, fresh herbs and balsamic reduction.

Lightly marinated seabass with olive oil, lemon, mustard, onion and sea salt, served with artisan bread.

Grilled octopus with red onion, parsley and capers, finished with olive oil, lemon and cracked black pepper.

Tiger prawns sautéed in garlic butter with green and red peppers, onions and white wine.

Fresh calamari, lightly battered and fried until golden, served with homemade tartar sauce and lemon.

Golden grilled halloumi glazed with sweet chilli and finished with a drizzle of honey.

Lightly battered prawns, deep-fried until crisp, served with homemade sweet chilli sauce.

Crispy Spanish-style croquettes filled with cured ham, served with pepper garlic aioli.

Homemade Spanish-style croquettes filled with wild mushrooms, served with garlic aioli.

Golden crispy potatoes with spicy tomato sauce and garlic aioli.

Spanish chorizo cooked with butter beans, cider and brown sugar.

Spanish chorizo slow-cooked in red wine.

Blistered Padrón peppers served with garlic aioli.

Mushrooms sautéed with garlic and onions, finished with brandy and cream, served with toasted artisan bread.

Chargrilled octopus with baked baby potatoes, oyster sauce glaze and caramelised onions.

Pan-seared seabass with basil-infused beurre blanc.

Chargrilled chicken skewers, served with tzatziki.

Cooked with butter, white wine, garlic, lemon, tomato sauce, parsley and cream.

Pan-seared scallops with homemade romesco sauce.

Oven-baked Camembert served warm with toasted artisan bread and fruit chutney.

Grilled seasonal vegetables with garlic butter and homemade romesco sauce.

Fresh sliced tomatoes with finely sliced red onion and parsley, dressed with honey mustard and extra virgin olive oil.

Flaked tuna with fresh tomatoes, red onion, parsley and capers, finished with olive oil, lemon and cracked black pepper.

Fresh mixed leaves, cucumber, cherry tomatoes and spring onions, served with a light house dressing.

Slow-cooked beef rib, braised for 12 hours in a rich Guinness and red wine reduction, served over smooth potato mash with sautéed mushrooms and buttered stem broccoli.

Freshly grilled chicken breast over a velvet roasted tomato and mascarpone reduction, finished with Parmesan and herb crust and grilled asparagus.

Specially marinated tender beef fillet on smooth mash with black pepper, truffle mushroom and creamy Roquefort sauces, served with asparagus, caramelised shallots and Cognac-sautéed peppers.

20oz prime rib on the bone with butter-poached tiger prawns and pan-seared scallops, potato dauphinoise, asparagus, vine-ripened cherry tomatoes and rocket Parmesan salad.

Tender boneless lamb shank slow-cooked with blackcurrant, served atop aromatic allspice rice with braised peanuts.

Served with signature aubergine béchamel, dauphinoise potatoes, roast pepper and chimichurri sauce.

Creamy Arborio rice with roasted seasonal vegetables and mushrooms, finished with olive oil and fresh herbs.