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Sample Lunch Menu
| Starters | |
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Organic Salmon Brown Shrimp, Basil, Chorizo, Aubergine |
12.00 |
| Pork Belly Cauliflower & Bacon Vinaigrette, Confit Shallot & Mustard Cream |
9.00 |
| Goats Cheese Roast Red Pepper Risotto, Micro Leaves, Balsamic Foam |
8.00 |
| Tuna Rare Seared, Confit Belly, Sauce Vierge, Black Olive Oil |
14.00 |
| Quail Beetroot, Muscat Grapes, Foie Gras Parfait |
12.00 |
| Rabbit Remoulade, Celeriac Pur้e, Walnut Foam |
12.00 |
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| Main Courses
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| Duck Butternut Squash, Pinenut Gremolata, Parmesan Foam |
26.00 |
| Beef Fillet & Daube, Sauce Bourguignonne, Seared Foie Gras, Roast Carrots |
28.00 |
| Sea Bream & Scallops Parsley Pur้e, Girolle Mushrooms, Truffle Velout้, Crispy Onions, Sauerkraut |
23.00 |
| Gnocchi Potato & Parmesan Gnocchi, Spinach, Blue Cheese Cream, Fried Egg |
22.00 |
| Halibut Crab Mayonnaise, Violet Artichoke, Pickled Cucumber, Basil Velout้ |
23.00 |
| Wild Venison Pithivier & Fillet, Shallot Pur้e, Black Berry Vinaigrette Carrot & Star Anise Pur้e |
22.00 |
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Choice of Desserts |
10.00 |
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Tea /Filter
Coffee Petit Fours |
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12.5% Discretionary Gratuity
will be added to your Bill
PLEASE NOTE: THIS IS A SAMPLE MENU
Chef
Patron: Derry Clarke
Chef de Cuisine: Stephen Gibson
Sous Chef: Alan Barclay
PLEASE NOTE:
Lunch Tasting
Menu
available @ 75 p.p.
Served from 12.30 pm - 1.30 pm
(By Table Only)