Lunch Menu — 2025

Chef's soup of the day

Parma ham and melon

Tomato and mozzarella salad drizzled with olive oil & basil paste

Charcoal grilled mixed vegetable with goats cheese, olive oil and balsamic glaze

Lamb lettuce salad with avocado and pancetta drizzled with olive oil and balsamic dressing

Sautéd tiger prawns with sea salt, black pepper and spring onions

Fresh parcel pasta filled with wild mushrooms in a white truffle sauce

Twisted pasta with smoked pancetta, peas, sundried tomato, garlic and shallots

Fillets of sea bass with prawns, ginger and white wine sauce

Pan fried escallops of veal with garlic, olives, capers and fresh tomato cubes

Pan fried strips of calves liver a red wine & onion sauce

Slow roast lamb shank with rosemary and red wine sauce

Chicken fillets with ginger, mixed peppers, chillies and tomato sauce

Pan fried fillets of pork wrapped in parma ham in sage and white wine

Sautéed king prawns in garlic, chilies, white wine & cherry tomatoes

Oven baked peppers and courgette stuffed with mixed vegetables