Should you have any special dietary requirements or requests please feel free to contact our executive chef Shane Sauvage who will attend to your individual needs.
Starter
Fresh garden salad with olive ,Danish feta & roasted cashew nuts .Hot baby marrow carpaccio gratinated with cheese,lemon & corriander.
Fresh Mussels in a Provencal sauce.
Chicken livers in a delicious fresh basil,vintage port cream sauce .Trio of Mediterranean dips(mango pickle,Tatziki,Humus)served with an accompaniment of freshly baked breads.
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Main
Tender chicken breast in a sweet granadilla sauce with kiwi. Rump steak cubes in a mushroom brandy cream sauce. Butter baked hake in the classic French style & fire grilled crayfish. A platter of Oven Roasted potato , cream rice & seasonal vegetables.
Starters & mains to be served in a banquet style down the center of the table for the guests to share .This creates a fantastic vibe amongst people and is a very festive way of eating
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Desert
Crème Brule`
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