APPETISERS
OLIVE MARINEGBP 7.00
CAVIAR D'AUBERGINEGBP 9.00
GRILLED PADRON PEPPERSGBP 8.00
ASPARAGUS AU SERRANOGBP 10.00
ULTIMATE MEZZE EXPERIENCE
OLIVES - DOLMADES - AVOCADO HUMUS - AUBERGINE PATE - BEEF PASTRAMI - CHEESE SELECTION - OLIVYE SALADGBP 18.00
RAW BAR
SALMON TARTAREGBP 14.00
AVOCADO CAPERS, CORNICHONS AND SHALLOTS
SEABASS CEVICHEGBP 16.00
SEABASS CURED IN CITRUS JUICES COMBINED WITH FRESH HERBS
BEEF CARPACCIOGBP 16.00
HAND CUT THINLY SLICED RAW BEEF STRIPLOIN
LET'S BEGIN WITH
SPINACH TORTILLA WITH ROSE HARISSA AND YOGURTGBP 10.00
FRIED ALBARINIO RICE BALLS WITH MEAT ARANCINIGBP 11.00
ZUCCHINI FRITTERS SERVED WITH MINT AND GARLIC YOGURTGBP 10.00
THIN FLAKY PHYLO DOUGH FILLED WITH MOZZARELLA AND PASTRAMIGBP 11.00
FRIED GOLDEN BROWN HOME-MADE LASAGNA IN SPECIAL TOMATO SAUCEGBP 11.00
BATTER-COATED SAUTEED SQUID RINGS SERVED WITH TARTARE MINT SAUCE 12GBP 12.00
ROASTED AUBERGINE GREEN DOUGH RAVIOLI IN CREAMY SAUCEGBP 12.00
BURRATA WITH MIXED CHERRY TOMATOS AND BASILGBP 12.00
KING PRAWNS MARINATED WITH GARLIC AND GRILLEDGBP 14.00
GRILLED ASPARAGUS BEDDED ON MIXED LEAVES AND PARMESAN CHEESE 12GBP 12.00
TENDERIZED GRILLED OCTOPUS DRIZZLE WITH OLIVE OIL AND BALSAMIC 18GBP 18.00
PAN-FRIED JUICY SCALLOPS BEDDED IN PUREED VEGETABLESGBP 20.00
FROM THE LAND
CHICKEN FILLET GRILLED AND BEDDED ON GARDEN FRESH LEAVESGBP 20.00
CORN-FED GRILLED CHICKEN SKEWERED WITH ROSEMARY AND GARLICGBP 22.00
CREAMY TARRAGON GRILLED CHICKEN WITH ASPARAGUSGBP 24.00
MEDITERRANEAN STYLE SLOW COOKED LAMB SHANKGBP 29.00
LAMB LOIN FILLET GRILLED SERVED WITH HEALTHY VEGETABLESGBP 29.00
GRILLED LAMB CHOPS WITH POMEGRANATE GLAZEGBP 32.00
STEAKS
BEEF FILLET MIGNONGBP 46.00
RIB-EYE STEAKGBP 38.00
SCOTTISH BEEF SIRLIONGBP 36.00
MIELOBURGERGBP 22.00
SCOTTISH BEEF, CARAMELISED ONION & TOMATO
FROM THE SEA
BAKED SALMON PAPRIKA CRUST AND BRAISED GREEN BEANSGBP 25.00
SQUID INK LINGUINI COOKED WITH SCALLOPS AND PRAWNSGBP 26.00
GRILLED SEABASS BUTTERFLIED WITH WHITE WINE, LEMON HERB SAUCEGBP 28.00
GRILLED BLACK COD, GREEN ASPARAGUS WITH BLOOD ORANGE SAUCEGBP 42.00
FROM THE GARDEN
BEET GOAT CHEESE MIXED LEAVES WITH WALNUT AND FIGGBP 18.00
CAULIFLOWER STEAK AND PUREE WITH WALNUT CAPER SALSAGBP 23.00
COMBINED ALL VEGETABLES SKEWERED AND GRILLEDGBP 22.00
GRILLED SLICED AUBERGINE BEDDED WITH VEGETABLESGBP 22.00
ASPARAGUS MUSHROOM RISOTTOGBP 21.00
CARAMELIZED ZUCCHINI, ONION AND SPINACH PENNE WITH BLUE CHEESE 21GBP 21.00
SIDES
HAND CUT CHIPSGBP 6.50
BROCCOLIGBP 7.00
GARLIC MUSHROOMS GBP 6.00
SPINACH GBP 7.00
ROASTED POTATOESGBP 6.00
GREEK SALADGBP 9.00
SAUTED GREEN BEANSGBP 6.00
INSALATA DI RUCOLA GBP 8.00