Ocean 

• Bouillabaisse

  Selection of the finest seafood, braised in Tomato/Garlic/Olive Oil | Served with Rouille & French Bread

• Thai Fish Red Curry

  Purple Rice | Pear Chutney 

• Pan Seared Atlantic Salmon 

  Paris Mash | Buttered Peas | Lardons

• Sautéed Sole Meunière 

  Capers | Parsley | Lemon Brown Butter

• Char Grilled Halibut Fillet 

  Wilted Baby Spinach | BBQ Asparagus/Tomato/Bell Pepper Coulis

• Oven Roasted Sea Bass

  Herb Crusted | Ratatouille | Basil Oil 

• BBQ Garlic Tiger Prawns 

  Mixed Moroccan Bean Ragout 

• Atlantic Salmon Fill Pastry 

  Spinach & Forest Mushrooms Wrapped in Filo | Fresh Tomato & Bell Pepper Coulis 

Land 

• BBQ Rib-Eye Steak 

  Bearnaise Sauce | Hand Cut Chips | Olive Stuffed Vine Ripe Tomatoes | Spiced Salad 

• Slow Cooked Beef Short Ribs 

  Celeriac Puree | Roasted Vine Ripe Tomatoes 

• Corn Fed Chicken 

  Milk-Poached Breast | Morels | Slow Roast Leg | Thyme & Tomato Confit 

• Peppered Fillet Steak 

  Paris Mash | Wild Mushrooms | Red Wine Shallot Sauce | Pea & Lettuce Fondant 

• Berkshire Pork Fillet 

  Crusted with French Mustard | Baked in Puff Pastry | Glazed Calvados Apples & Sweet Potatoes 

• Fillet of Beef Wellington (For 2+)

  Baby Stuffed Vegetables | Red Wine Shallot Sauce 

• Peking Duck

  Citrus Jus

  • Duck Leg Confit 

  • Five Spice Pan Seared Duck Breast 

• Roasted Lamb Rack 

  Herb Crusted | Fondant Potato | Minted Ratatouille | Garlic Shallot Jus 

  Garden (Vegan)

  • Roasted Provincial Vegetables 

    Wrapped in Filo Pastry | Fresh Tomato Coulis 

  • Mixed Vegetable Stack 

    Olive Crouton | Pan Seared Tofu 

  • Potato Pancake 

    Grilled Vegetables | Basil Pesto 

  • Thai Coconut Vegetable Curry 

    Mixed Mushrooms & Tofu 

  • Falafel Cakes 

    Chickpea Curry | Thai Salad 

  • Vegetable Wellington 

    Forest Mushrooms Duxelle | Baby Pea Sauce