- mezze plate
- braised spanish chorizo with herbs and garlic croutons, mini leek and green olive frittata, mushrooms marinated in tarragon and red wine vinegar, fish mousse topped with orange salmon candy, sweet pepper and goats cheese pannacotta, and crusty bread 22.5
- smoked ham hock and apple terrine
- with cornichon and red onion salsa and turkish toast fingers 15.0
- wilted spinach, sun-blushed tomato and ricotta rotolo
- sprinkled with toasted pinenuts, and a basil parsley pesto 20.0
- rubyos ‘nicoise’ of hot smoked salmon
- with potato crisps, oven dried cherry tomatoes, green beans, sliced quail egg and black olive puree 24.0
- peking duck
- with rice flour pancakes, hoi sin sauce and traditional garnish 26.0
- grilled vegetable ‘napoleons’
- with a feta, rocket and witlof salad, beetroot vinaigrette and hazelnut dukkah 16.5
- salad of nashi pear, dried cranberries and shaved emmental
- tossed with cos and raddichio lettuce, slivered almonds and a lemon poppyseed dressing 14.5