TO SHARE
- Gratinated Vegetable Ragu, Spinach and Mozzarella Lasagne.
- Thai Tom Yum Seafood and Coconut Soup with Vegetables and Rice Noodles.
- Squid Croquettes with Roasted Garlic and Saffron Aioli.
- Roasted Octopus with Kimchi, Parsnip Puree and Pickled Onion.
- Fried Chinese Bun with Chicken Karage and Vegetables, Sesame and Lime Mayonnaise.
- Warm Croissant with Braised Oxtail, Parmesan and Tartar Sauce.
- Mini Pizza with Confit Duck, Caramelized Onion and Provolone Cheese.
OUR STARTERS
- Roasted Pumpkin Goats’ Cheese and Quince Milhojas, Pumpkin and Parmesan Croquette.
- Roasted Tiger Prawns, Scallops and Mussels with Asian Greens, Lemongrass, Ginger and Green Chilli sauce.
- Seared Almadraba Tuna with Beetroot Cous Cous, Pumpkin seed Dukka and Spiced Tomato sauce.
- Beef Fillet Carpaccio with Marinated Strawberries, Pine nuts and Parmesan, Poppy Seed Crackers.
- Duck Foie Gras, Smoked Eel and Apple Terrine with Apricot Butter and Brioche Bread.
- Empanadas-Hand Cut Beef, Egg & Olives |Spinach, Onion and Pine Nuts |Tomato, Mozzarella and Basil.
- Grilled Black Pudding.
- Traditional Spicy Sausage Char-Grilled.
- Baked Italian Provolone Cheese with Argentine Chilli and Oregano.
OUR SALAD
- Tomato, Cucumber, Avocado and Marinated Feta Salad with Mixed Leaves, Green Olives, Lemon and Oregano Dressing.
- Goat’s Cheese Salad with Apple, Mixed Leaves, Walnuts, Pumpkin Seeds and Lemon Truffle Dressing.
- Mixed Salad, Lettuce, Cherry Tomatoes, Egg, Red Onion, Cucumber and Carrot.
- Tomato and Red Onion Salad with Garlic and Oregano.
MAIN COURSES
- Spinach and Ricotta Sorrentino Pasta with Tomato, Basil and Pine nut Sauce.
- Tempura Cod with Tartare Sauce, Pea Puree and String Potatoes.
- Stir-fried Miso Salmon or Teriyaki Beef with Vegetables, Rice Noodles, Ginger, Sesame and Soy.
- 24-hour Slow Cooked Suckling Lamb Shoulder with Rosemary and Thyme Glace, Smoked Aubergine Puree and Vegetable Ragu.
OUR MEATS
- Homemade Beef Burger (200g) Toasted Pretzel Bun with Burger Sauce, Cheddar Cheese, Crispy Smoked Bacon, Lettuce and Tomato, Served with French Fries.
- Grilled Chicken Breast.
- Beef Rib Strip (24 Hour Slow Cooked).
- Rump Sirloin steak.
- Rib Eye.
- Fillet of Beef.
- Baby Fillet of Beef.
- Fillet Steak Brochette with Onion and Peppers.
OUR SAUCES
- Green Pepper corn.
- Mushroom and Sage.
- Creamy Tarragon.
OUR SIDES DISHES
- French Fries.
- Provençal Style Fries.
- Truffle and Parmesan Fries.
- Baked Potato with Alioli.
- Potato Gratin.
- Creamed Spinach.
- Rice with Crispy Garlic.
- Tender Stem Broccoli with Cheese Sauce and Toasted Almonds.
- Green Beans with Crispy Spanish Ham and Cranberries.
OUR DESSERT
- White Chocolate and Mango Coulant with Mascarpone Cheese ice cream.
- Milk Chocolate and Orange Semi-freddo, Crispy Pistachio Sponge, Orange Pips, Chocolate Wafer and Pistachio ice cream.
- Torrija Mousse with Coffee Crème, Hazelnuts and Lemon Crumble and Frangelico ice cream.
- Home –Made Crepe with Dulce de Leche Mousse, White Chocolate and Lemon Sauce, Crispy Raspberries.
- Affogato: Vanilla Bean Ice Cream with Espresso Coffee and a Choice of Amaretto/ Frangelico / Baileys/Tª Maria ; Served with Almond and Pistachio Biscotti.
- Ice cream Vanilla| Chocolate| Strawberry| Dulce de Leche | Pistachio | Coffee.
- Blended Sorbets Lemon, Mandarin or Mango with Vodka, Cava or Virgin.