Starters

Served Cold

Tuna tataki with a salad of apple and mustard seeds and smashed avocado
King crab and avocado with butter lettuce, served with a lemon vinaigrette
Smoked salmon, tartare sauce, capers and rocket
Fresh crab and avocado stack with a lemon dressing and baby leaf garnish
Roasted vegetable stack red and yellow peppers, aubergine, courgette and slow roasted cherry tomato with buffalo mozzarella and pesto served with rocket
Butter poached lobster stack bound in a lemon and herb crème fraiche with caviar, seeded croute and a baby leaf salad
Balik salmon with chive dill blinis, lemon crème fraiche and a baby leaf salad
Fillet of smoked Scottish salmon with beetroot caramel, onion pickles, capers, cress and dill dip
Marinated black truffle carpaccio of beef with rocket salad and shaved parmesan
Fresh burrata served with beautiful heritage tomatoes served simply with virgin olive oil, sea salt and the perfect Haas avocado topped with fresh torn basil
Grilled halloumi with Mediterranean vegetables, cherry tomatoes, oregano and chilli
Classic Vitello Tonnato with Grana Padano cheese and caper berries
Gamberoni shrimps, crispy vegetable salad with coriander and wasabi, passion fruit and mango dressing
Prawn cocktail with creamy avocado, prawn crackers, chilli and tomato jam

Classic “Quiche Lorraine” tartlet served with a baby gem and fresh herb salad
Thai crab cakes with avocado salsa and a baby leaf salad
Wild mushroom tartlet with goats cheese and baby leaf and fresh herb salad
Pan fried foie gras served with raspberry and lychee jus, with a yellow carrot and ginger mash
Crispy shrimps with Asian flavors, green papaya salad, glazed flower lotus in chilli and soya sauce with a mango and coriander salsa