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STARTERS
FISH
Seared Ahi Tuna
With Cucumber and Mange Tout Spaghetti and Home cured Sweet Pickled Onions
***Sustainable Fish
with Panzanella-Tomatoes, Olive Ciabatta, Garlic, Capers and Basil
***Carrot and Crab Cannelloni
with Micro Herb Salad
***Home Cured Pink Herring FIllets
with Potato, Beetroot and Caper Salad
***Tuna Sashimi
With Wasabi Guacamole, Ginger and Shiso Cress
***Spicy Crab and Spinach sesame Ball
Served with Cumin Raiita
***Hot Smoked Salmon
with Harissa Celery and Apple Salad
***Char grilled Sardines
with Sea Salt and Fresh lemon, Asparagus and Rosemary
***Cream of Oyster Soup
with Cognac swirl
***Seared King Scallop
on Sunchoke & Pea Puree with Caviar
***Homemade Salmon Gravlox
Served on Potato Latkes with Pomegranate & Cognac, Nutty Toast and Lime Jelly
***Fresh Oysters on Pink peppercorn Salt
Accompanied by a Fusion Salad of green Papaya, Mango, Ginger, Lime and Peanuts
***Smoked Eel, dill and cream cheese Frittata
with Broccoli, Rocket and lemon Juice Salad
***“Do it yourself” Tartar of Ahi with Pine nuts Chili and Mint
STARTERS
MEAT & POULTRY
Parma Ham nest salad
Toasted Pine Nuts, Maple Baked Fig, Roast Red Onion Wedges & Mollet Egg
***Carpaccio of Beef with Cepollini Onions, Ginger and Parmesan
Served with Cilantro and Lemon with our Secret Carpaccio Sauce
***Foie Gras Terrine, Caramelized Apple, Hot honeyed Onions
Finished with Toasted Walnuts
***Slow Cooked Pork belly
with palm Sugar, Pear Wedge and Grilled Radicchio
***Crispy Duck and Shredded Duck confit
with Star Anise and Fennel Farro, Navel Orange Marmalade and red Pepper Foam
***Confit of lamb, Dandelion and Oakleaf greens
Served with Polenta Croutons
***Smoked Duck and Mango salad
With wildflower Honey dressing, Radish and Pecan Nuts
***Roasted Peach
Filled with homemade cheese and Parma Ham
***Roast Duck, Watercress and Pink Grapefruit salad
Finished with fresh Ginger Dressing
***Beef Sushi 3 ways
with Home made soy Dipping Sauce and Miso Soup
***Chicken Legs Stuffed with Olives, Salami, and Aubergine “ratatoullie”
Served on a bed of Lemon Grilled Fennel Flowers
***Buffalo Mozzarella, Proscuitto, Fig Preseve
with Rocket salad and Honey
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