Take Away

TO SHARE

  • Yellow Plum Salmorejo with Feta Cheese, Tomato Raisins and Basil
  • Tuna Tiradita with Tomato, Avocado and Corn Salad, Yellow Ajo Mayo and Yuzu Dressing
  • Duck Foie Gras and Chicken Liver Parfait with Burnt Orange Sauce, Almonds and Croissant Bread
  • Empanadas-Hand Cut Beef, Egg & Olives |Spinach, Onion and Pine Nuts |Tomato, Mozzarella and Basil
  • Grilled Black Pudding
  • Traditional Spicy Sausage Char-Grilled

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
  • Crunchy Vegetable Salad with Cos Lettuce, Red Cabbage, Carrots, Cucumber, Edamame and Sugar Snap Beans, Sesame, Ginger and Soy 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 Butter Sauce
  • Stir-fried Miso Salmon or Teriyaki Beef with Vegetables, Egg Noodles, Ginger, Sesame and Soy

OUR MEATS

  • Grilled Chicken Breast
  • Beef Rib Strip (24 Hour Slow Cooked)
  • Fillet Steak Brochette with Onion and Peppers

OUR SAUCES

  • Green pepper corn
  • Mushroom and sage
  • Creamy tarragon

GARNISHES

  • Baked Potato with Alioli
  • Creamed Spinach
  • Rice with Crispy Garlic
  • Green Asparagus with Parmasan, Lemon and Truffle Dressing

SWEET

  • Chocolate Brownie with White Chocolate Sauce and Whipped Chantilly Cream
  • Home –Made Crepe with Dulce de Leche Mousse, Lemon Sauce and Crispy Raspberries