Steamed crab parcel wrapped in cabbage with crab bisque and glazed vegetables.

Prawn cocktail Marie Rose sauce, cucumber, avocado, crisp lettuce and lemon. 

Compressed watermelon, ricotta, balsamic pearls, pistachio and pine nut brittle with fresh greens.

Scallops wrapped in Lemon Sol, crushed minted peas with bearnaise sauce.

Cuttlefish, mussels and cockles cooked in white wine with fresh spring vegetables, saffron oil, ink tuile.

Deep fried soft shell crab and Cuttlefish over a rich and fresh tomato and basil sauce with micro greens.

Local Italian burrata, roasted cherry tomatoes, basil oil, torn basil, herby crostini 

48 hour slow cooked beef short rib over crispy potatoes, carrot, leek and shallots with jus

Stuffed quail with leek mousse vol au vent 

Duck, chicken and pistachio roulade, glazed turnips, butternut pumpkin, prune puree.

Asian style salmon tartare. Vietnamese coriander, avocado and black sesame. Seaweed and chilli 

Chocolate ganache, raspberry sorbet, pistachio tulip and raspberry sauce.  

Lime sorbet, candied pineapple ring, dragon fruit, blueberries and toasted coconut. 

Poached pear with chocolate olive oil sauce and blackberries. 

Broccoli soup made with bone broth. Crispy parmesan beans, sesame, Italian parsley. Tahini yogurt 

Seared prawns, saffron aioli, sweet corn, mango and chilli salsa. Coriander and chilli oil 

Seared lamb. Potato and basil puree. Ratatouille. Black olive salt. Courgette flowers and fresh basil. 

Mixed seafood paella with chirzo crumb, fresh garden peas and flat leaf parsley. 

Seared sea bass, olive, sun-dried tomato and red pepper sauce over a citrus cauliflower and white bean mash. Roasted cherry tomatoes, balsamic reduction, flat leaf parsley. 

Lamb over aubergine and parsley puree. Porcini mushrooms and red onions roasted in garlic butter and thyme. Micro greens. 

Local Italian made taglietti pasta; a rich tomato and red pepper sauce. White wine steamed clams, shallots, garlic and chilli oil. fresh parsley, cherry tomatoes, parmesan and toasted pine nuts. 

Nicoise salad 

Seared scallops over miso carrot puree, marinated edamame, fresh snow-was, coriander and bean sprouts and green chilli, sesame oil and  black sesame seeds

Tuna tartare; marinated in ginger, soy, sesame oil, lime. With avocado cream, pickled cucumber ribbons, marinated seaweed, oyster sauce enoki mushrooms, fresh radish, spring onion and Vietnamese coriander.

Sea Bream ceviche; mango, green chilli, red onion, pomegranate, papaya, micro greens, coriander, herb infused oil 

Pad Thai; king prawns, egg ribbons, fried chicken thigh, bean sprouts, spring onion, shallots, peanuts, lime with a sticky sauce.

Stuffed peppers; orzo salad with homemade pesto, cherry tomatoes, toasted pine nuts, olives and feta. Balsamic reduction and parsley. 

Spinach and ricotta cannelloni; with a rich tomato sauce, truffle gouda flakes, toasted pine nuts, fresh basil 

Salmon tataki; orange, edamame, avocado, beetroot puree and mango dressing.

Seared salmon, coconut rice, charred miso cabbage, with green tahini sauce, fresh herbs and dukkah.

Chicken breast stuffed with French brie and garlic spinach, wrapped in bacon. Served over smoked potato mash. Cream cheese and garlic wilted spinach.

Braised duck legs with star anise and orange jus , over white wine lentils and glazed vegetables.

Duck rillette, Champaign jelly, smoked apple puree, grilled bread 

Roasted chicken thigh, green grape, garlic, glazed baby carrot, wilted spinach over mashed potato, with wine wine sauce