plated starters

From the simplicity of wood-roasted Asparagus to the extravagance of wood-smoked Kebabs of Scallop and Monkfish, we offer a great choice of beautifully presented mouth-watering freshly grilled or wood-roasted starters to kick off a seated lunch or dinner.

MEAT

Fresh Duck Breast
marinated in Tamari Spiced Black Rice Vinegar and smoke in our Wood-Fired Ovens with Cinnamon and Star Anise served on a Bed of Pickled Cucumber, Bean Shoots, Crunchy Mange Tout and Spring Onions with a Mango, Lime and Coriander Dressing
Wood Roasted Quail
with Middle Eastern Spices, Baby Spinach, Curly Endive and a Garlic Sumac Yoghurt Dressing
Warm Beef Salad
served with Fine Japanese Noodles, Steamed Chinese Broccoli, Crisp Bean Shoots and Peppers with a Light Soy Sauce

birds

Thai Grilled Duck Breast
with Green & Orange Papaya, Green Bean, Spring Onion, Pepper, Coriander & Peanut Salad, and Crispy Wontons
Quail Escabèche
with Middle Eastern Spices served with Baby Spinach, Curly Endive and Oven-roasted Baby Beetroot
Slices of Roast Guinea Fowl breast
marinated in Lemon Thyme and Garlic with a Caesar-dressed salad of Baby Gem, Croutons, Pickled Sweet An

fish

Wood-smoked Kebab of Scallop and Monkfish
marinated in Ginger and Coriander served on a bed of Roasted Fennel with a Sun-blushed Tomato and Red Chilli Salsa
Charred Squid
with Red Chilli, Garlic, Herbs, Rocket and Baby Red Chard served with a Zingy Green Salsa
Chilli Pepitas – (Ecuadorian Fried Prawns in a Ground Roast Coconut & Pumpkin Seed Batter)
served with Seasonal Baby Leaves with a Light Citrus Dressing and a Sour Cream, Chive, Caperberry and Lime Dip

WOOD-ROASTED VEGETABLES

Wood-Roasted Asparagus
with Hollandaise, Shards of Parmesan and Vintage Balsamic
Fig and Baby Leaf Salad
with a Mango and Mint Dressing
Wood-roasted Aubergine Stack
with Buffalo Mozzarella, Vine Cherry Tomatoes, Fresh Basil & Rocket drizzled with Saffron Dressing and Roasted Red Pepper
Mezze of Wood-roasted Artichoke and Asparagus
with shards of Parmesan and Vintage Balsamic with Thinly Sliced Serrano Ham and Fresh Ripe Red Figs and Wood-roasted Red Pepper, Mozzarella and Basil
Mezze of Aubergine, Olive & Quails Egg Salad
with Soft Herbs, Mild Spice & Sesame Seeds with a Skewer of Wood-roasted Jerusalem Artichokes & Baby Beetroot with Lemon Sage & Cumin and Chestnut Mushrooms with a White Wine, Cream & Thyme Sauce