Summer Entrées

Some summer starter suggestions

A just seared sea bass fillet marinated in white wine, olive oil brine and served with fresh salad leaves.

Fresh tuna with a sesame crust served with rocket salad, poached egg, crunchy green beans and black olive tapenade dressing.

Roulade of marinated grilled vegetables and sun dried tomatoes with a goats cheese stuffing.

Smoked magret of duck served rare with honey glazed figs, pickled cauliflower, crunchy baby spinach, sesame oil dressing.

Prosciutto served with compressed watermelon, fresh asparagus and a reduced balsamic dressing.

Mixed seafood quick marinated in Yuzu, coriander and served with guacamole on Peruvian style sweet potato.

Summer Main Courses

Some summer main course suggestions

Herb crusted lamb cutlets served with cauliflower couscous and a cherry tomato salsa.

Slow cooked fresh chicken breast served with crispy skin, confit thigh, quinoa salade and a sauce vierge.

Fresh dorade fillet cooked on the BBQ, served with salsa Verde and ratte potato salad.

Rare grilled tuna, grilled Mediterranean vegetables served with slow cooked tomatoes and a basil pistou dressing.

Moroccan lamb tagine made to the chef’s recipe. Sweet slow braised tangy lamb shanks served with a couscous salad.

Marinated peppered entrecote steak, fresh tarragon bearnaise sauce served with crunchy greens and healthy oven chips.

Fresh charbroiled squid served with Sicilian caponata.

Some summer desert suggestions

Classic Provençal olive oil cake with lavender and figs.

Saffron poached peaches with poppy seed shortbread and creme Anglaise.

Gateau of crepes layered with lemon curd and served with a fresh berry salad.

Homemade strawberry parfait served on a bed of crushed meringue with dehydrated rasberries.

Raspberry tarte served with almond cream, raspberry coulis and creme fraiche.