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

Served Warm

  • 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