Kangaroo/ostrich/red deer loin with a blueberry and red wine jus. Served on seasonal vegetables and creamy polenta (L;G)

Fillet of salmon marinated in pomegranate molasses. Served on a minted couscous with peas, broccoli and red onion (L)

Lemon and chili lamb fillet on a broad bean, garlic, mint, fennel and anchovy pesto (L;G)

Black pepper, tarragon and paprika crusted fillet of beef with potato dauphinoise, seasonal vegetables and  a red wine-chili-chocolate jus (L;G)

Crispy pork belly in an orange glaze with pak choi and a celeriac-pear mash (L;G)

Shallot and goat’s cheese tarte tatin (L)

General Tso’s chicken served with spring onion, sesame seeds and steamed basmati rice (M;G)

Pan fried linefish with caramelised grapefruit and crispy capers (L;G)

Zucchini spaghetti topped with roast tomato, mozzarella, seasonal mushrooms and thyme (L;G)

JJ’s special – let me surprise you with an exotic dish from around the world. Just let me know about any restrictions you may have