plated starters

Everything is prepared fresh in our kitchens using the very best
seasonal produce.

Risotto Primavera of freshest spring asparagus, peas, broad beans and lemon
with kibbled pistachios and Reggiano parmesan shards
Ricotta, oven-dried tomato, saffron, and olive tart
with sorrel, baby leaf and toasted pumpkin seed salad
Roast globe artichoke
with mild sheep’s cheese, pumpkin seeds, wilted greens and tomato pesto
Fresh linguine
with fresh morels, mountain sheep’s cheese and fresh green spring shoots
Fresh green minestrone
with al dente Summer vegetables, Cream, mint, marjoram and coarse pesto (served cool)
Mezze plate
Wood-roast vegetables
with mild harissa
White bean purée
with kalamata olives and crumbed goat’s cheese
Freshly made yoghurt
with mint
Hummus
with pine nuts and cumin
Pomegranate, parsley, red pepper and pistachio bulghar salad
Grilled Iranian bread
Goats cheese and olive soufflé
with nibbed almond and pistachio crust, and oak leaf, pink grapefruit & watercress salad
Crab and corn cakes
with orange-vodkapineapple salsa, and French beans in sesameyoghurt dressing
Lebanese arak-glazed prawns
with garlic sauce, and radish, watercress & lavash bread salad
Hors d’oeuvre plate
Baby red peppers
with rocket pesto, fresh buffalo mozzarella and wood-roast cherry tomatoes
Smoked large river trout
with samphire and horseradish sour cream
Grilled asparagus
with parmesan shards and balsamic reduction
Seared masala-spiced tuna
with green and orange papaya, shoots and fresh coriander with tamarind dressing and fresh rotis
Parmesan-crumbed fried quail
with herbed aubergine, soft goat’s cheese and fresh walnut salad
Seared thin-cut kudu fillet
with cos and endive Caesar salad, soft-boiled quails eggs, sesame and cumin seeds