Honey glazed haloumi and fig salad with toasted almonds, rucola and fresh lemon (L;G)

Glazed carrot, orange segment, watercress and pinenut salad with a black olive dressing (L;G)

Black and white rice salad with cumin roasted butternut, dried fruits and crumbled feta (L;G)

Broccoli Caesar salad with a homemade dressing (L;(G))

Smoked salmon, white wine, shallot and dill terrine served with Archipelago bread (L)


Turkey breast wrapped in spinach and bacon served with a wholegrain mustard mashed potato and cranberry sauce (L;G)

Daube of beef with port, orange zest and red wine-fennel-garlic-ginger-chili spiced beetroot (L;G)

Roast aubergine with yogurt and harissa (L;G)


Amarula chocolate mousse (L;G)