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Hot starters

Roasted salt cod with clam chowder

Pea and mint soup with king prawns and avocado oil

Pan seared scallops with micro leaf salad and crispy pancetta

Tournedos of salmon with pea puree and foie gras

White asparagus with poached quails eggs and grapefruit hollandaise

Pan fried pheasant with roasted pepper pappardelle

Wild mushroom tart topped with parmesan served with cream & thyme essence

Star anise and sesame marinade duck breast on a bed of stir fried vegetables

Baked goats cheese and caramelised onion tart with mixed leaf salad and

Aged balsamic (v)

Medley of sautéed mushrooms, Sauternes wine, garlic and cream served on toasted brioche (v)

Tiger prawns tossed in a creamy lemon grass and coconut sauce served on a bed of Chinese leaf with roasted cashew nuts

Cold starters

Cray fish tails with avocado sorbet gazpacho and micro leaf

Foie gras pate with red onion chutney and toasted brioche

Tartare of beef with caviar and caramelized red and yellow peppers

Trio of cured wild salmon salad with buttered blinis and sour cream

Antipasti platter of Parma ham, prawns, pate, melon and buffalo mozzarella served with Caesar salad

Inverawe smoked trout served with horseradish cream and poached baby beetroot

Poached Thai asparagus, toasted pine nuts & roasted cherry tomato salad served with a white line and mint dressing

Tian of Cromer crab tiger prawns avocado and plum tomatoes with roasted garlic and

Lime aioli

Terrine of foie gras with sauternes and chamomile jelly Served with toasted brioche