Ask for a daily soup
Cubed smoked duck breast served with pickled beetroot, roasted buckwheat and citrus segments.
Toasted Brioche bread with gorgonzola dolce spread topped with mixed mushroom ragu’ and garnished with dried cherry tomatoes.
Chopped beef fillet mixed with gherkins, shallots and seasoning served with goat cheese mousse and crispy onions.
Calamari chunks marinated in lime, sweet chili and parsley topped with bread crumble served with cucumber relish. (Served cold)
Baked soft cow’s milk cheese, served with dried cranberries & cashew nuts and pear mustard dressing.
Torch-like shaped short pasta tossed with a 12 hour braised pork ragu’ enriched with a touch of parmesan cream, topped with parmesan shavings.
Potato gnocchi tossed with pecorino cheese and crushed black pepper enhanced with a touch of cream, garnished with crispy guanciale.
Short pasta cooked with tender beef strips, onions, beef jus, herbs and finished with black truffle and mushroom paste.
Long pasta tossed with king prawns, mussels, clams and octopus, finished with white wine and touch of tomato sauce.
Arborio rice cooked with finely chopped onions in white wine with garlic, thyme, porcini and white button mushrooms finished with parmesan and butter, topped with roasted celeriac.
Arborio rice cooked with finely chopped onions in white wine with confit chicken, chorizo and corn finished with parmesan and butter.
Gluten free pasta is available with an extra charge of 2.00
Grilled seasoned Mediterranean octopus set on a tomato and tarragon chutney and topped with black olive powder.
A thick soup inspired from a traditional Spanish dish prepared with coconut milk, lemon, garlic, egg yolks, added with tail on prawns, chunky fish pieces and mussels.
Sous-vide and pan seared supreme of salmon set on red kidney beans and ricotta salata hummus.
Poached Atlantic cod fish fillet set on a sweet onion cream and topped with sour onion chutney.
Please Ask For Daily Catch. (Availability depends on market)
A warm mild curry made of red beans, butter beans, chickpeas, mixed lentils, spinach, peas, carrots, onions and garlic finished with coconut milk and curry spices.
Confit duck leg/s paired with pickled cabbage and pumpkin mash complimented with an aromatised hibiscus game jus.
Asian inspired rack of spare ribs braised in a peanut and coconut sauce with added onions, garlic and spices, garnished with toasted sesame seeds.
Char-grilled seasoned beef tenderloin cooked to your liking served with either mushroom, pepper or gorgonzola sauce. (Please note that sauces may not be gluten and lactose free)
Char-grilled seasoned beef rib-eye cooked to your liking served with either mushroom, pepper or gorgonzola sauce. (Please note that sauces may not be gluten and lactose free)
Fall of the bone lamb shank/s, braised in stout beer with root vegetables and dried prunes.
Local bred rabbit, cooked sous-vide with garlic, herbs and white wine served with crispy bacon and sautéed peas, spinach, onions and garlic.
Pan seared chicken breast complemented with black bean puree, raw fennel and radish salad.
All main courses are served with roasted potatoes and seasonal vegetables.
For a good tender meat, the best way of cooking is blue, rare, medium-rare or medium.
We cannot guarantee the meat to be as tender when ordered medium-well or well-done.
Any additional sauces are at a charge of 2.00.
Please ask one of our attendants for our daily homemade desserts. (Prices Vary)
If a gluten/lactose free dessert is preferred, please advise the serving staff.
Items marked as (L) are Lactose free – Items marked as (G) are gluten free – Items marked as (V) are vegetarian.
Please ask staff for further assistance in case of other allergies.