Falklands calamari tubes, stuffed with roasted mixed bell peppers. Served on discs of polenta and finished with an aubergine veloute.
Smoked chicken fillets filled with sun dried tomatoes and Danish feta,finished with a light lemon vinaigrette.
Rump medallions layered with purple basil and marinated black mushrooms. Topped with a cranberry jus.
Wall nut Panna cotta drizzled with a preserved fig coulis.