A La Carte

Greek salad with tomatoes, cucumber, red onion and black olives, topped with feta, whipped feta cream, pomegranate and Greek dressing.

Crispy fylo, feta cream and sautéed spinach topped with a walnut sumac crumble.

Tender crispy chicken breast served with yuzu mayonnaise.

Wagyu patty, caramelised onion and house sauce on a toasted brioche bun.

Crispy fylo pastry filled with feta and mozzarella, served with spicy honey and rosemary.

Thinly sliced beef with truffle vinaigrette on crispy puff pastry.

Hand-cut fries with creamy truffle sauce, topped with fresh Parmesan cheese.

Crispy marinated eggplant deep-fried in golden tempura batter, served with homemade lime sour cream.

Tagliatelle, tender grilled chicken and baby spinach tossed in a creamy white sauce.

Porcini mushroom sauce and black truffle shavings.

Slow-cooked beef ragout with tomato sauce, topped with fresh Parmesan and basil.

Roasted eggplant and potatoes layered with béchamel and ground beef, finished with mozzarella and breadcrumbs.

Risotto with saffron and Parmesan cheese.

Crispy chicken topped with cheese and spicy chilli crunch on a bed of tomato sauce.

Josper-grilled seabream topped with a Mediterranean-based mix.

Yuzu-miso marinated salmon over herb rice, garnished with sesame and spring onion.

Sticky date sponge with warm toffee sauce and saffron ice cream.

Milk and dark chocolate, cream and strawberry sauce.

Velvety coffee cream layers with a subtle orange note and a delicate cocoa finish.

Dark and milk chocolate cake with a molten centre, served with Madagascan vanilla ice cream and sea salt.

Cream and blackberry with chocolate sauce.

Rich chocolate cake, digestive crumble, chocolate cream and dulce de leche, covered with toasted marshmallow cream. Serves 4–6 people.