Summer Main Courses

Fresh charbroiled squid served with Sicilian caponata.

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.