| DINNER | LUNCH | BRUNCH | WINES |
Menus are not set. Availability of ingredients and wine varies, therefore menus here are samples.
DINNER
| STARTERS | ||
| Greens with toasted almonds, marinated red onions and pomegranate vinaigrette | 8 |
|
| Bruschetta - Brie and Medjool date; shrimp with pea and leek puree |
7 |
|
| Corncake with cold smoked salmon | 10 |
|
| MAINS | ||
| Jerked chicken breast with savoury mango bread pudding and fennel slaw | 23 |
|
| Lentil and cheddar terrine with smokey tomato sauce | 21 |
|
| Beef tenderloin stuffed with blue and port mushrooms with root mash and green beans | 29 |
|
| Mustard and dill crusted Halibut with wilted spinach, yogurt and roasted cumin potatoes | 23 |
|
| Pizza with Gruyere, asparagus, leeks, Parmesan and an egg | 18 |
|
| DESSERTS | ||
| Espresso creme brulee | 7 |
|
| Classic carrot cake | 7 |
|
| Apple cream pie | 7 |
|
| Cherry chocolate torte | 7 |
|
