Entree

 

House smoked salmon, citrus crème fresh with baby herb salad (GF)

Medley of beetroots, Persian fetta and mixed grains (GF, V)

venison carpaccio (GF)

Beef tartare (GF, L)

Prawn chimichurri, guacamole tilba (GF, L)

Chicken roulade

Chermoula lamb with pumpkin hummus & tabouli

Mains

 

Sous vide lamb with scolodilla (GF, L)

Harissa Salmon on Moghrabieh cous-cous with smoky baba ghanoush

Thyme crusted chicken supreme on roast root panache with jus

Eye fillet, truffle Paris mash with broccolini & beans

Quinoa ratatouille farce portobello mushroom (V, GF, L) Confit of duck

Beef cheek sweet potato hanout crush

Cuban chicken on Havana polenta

Beef wellington

Kangaroo loin with cauliflower puree & beetroot ash

Dessert

 

Apple & raspberry frangipane

Eton mess Double chocolate almond pudding

Lemon meringue

Chocolate torte

Deconstructed Lemon cheesecake

Coconut rice pudding with berry full (Vegan)

Cheese plate

Elle (Chefs Special)

Our Original Created Cuisine