Chicken livers peri-peri, our house recipe, oven roasted with a dash of fresh cream and spring onion.
Calamari tubes, grilled and dusted in rosemary salt topped with a herb-ed lemon butter sauce.
Brie cheese with basil leaves, wrapped in phyllo pastry and finished with a berry jus.
200g Matured rump steak, topped with a red wine and mushroom or creamy pepper sauce.
Chicken breasts with spinach and Danish feta, encased in phyllo pastry and bound with a mixed berry reduction.
Pasta Carbonara with bacon,egg and Pecorino cheese.Done Puttanesca in house style.
Marinated strawberries and a fresh vanilla cream finished with amaretti biscuits.
Deep fried ice-cream finished with a Lindt chocolate sauce.
Chocolate hazelnut flavored cappuccino with foam.