Spring/Summer Menu

    • Piri piri marinated chicken

    • Sumac, cumin & allspice marinated chicken with a lemon, garlic & herb yoghurt

    • Chicken Shawarma salad - Griddled mildly spiced chicken with a tahini dressing on a bed of shredded cabbage, lettuce, tomato, cucumber & red onion

    • Grilled Thai marinated chicken with a peanut satay dressing on a bed of salad leaves

    • Homemade pesto & mayonnaise chicken on a bed of rocket & roasted tomatoes

    • Spiced chicken with halloumi, fennel & tabbouleh

    • Coronation chicken on a bed of lettuce

    • Leg of lamb with green chermoula & garlic yoghurt – spring onion, lemon, garlic, cardamom & herb marinated leg of lamb, served with a chermoula dressing & garlic yoghurt.

    • Moroccan-style barbecued leg of lamb – harissa, thyme, cumin & lemon marinated leg of lamb with a harissa & coriander yoghurt.

    • Greek-Style leg of lamb – tomato, cumin, lemon & herb marinade

    • Cold fillet of beef with a roasted garlic & mustard cream

    • Coriander & charred lime steak

    • Beef Wellington

    • Korean marinated steaks on an Asian-style salad

    • Brazilian-style prawn skewers – Skewered prawns marinated in garlic, chilli & paprika, with a chilli dip

    • Tikka Style Seabream– yoghurt & spice marinated whole Seabream

    • Glazed roast side of salmon with a pickled cucumber salsa marinated in honey, pomegranate molasses, miso & lime, accompanied by thinly sliced cucumber & red onion salsa

    • Fillet of salmon with sun-blush tomatoes and tarator sauce - Baked salmon topped with sun blushed tomatoes, olives, capers, dill & sprinkled with a sesame panko breadcrumb, then served with a vibrant Middle Eastern tarator sauce - a nutty, tahini & lemon sauce.

    • Baked chermoula salmon with roasted red pepper cous cous - Baked salmon topped with chermoula; a cumin, paprika, coriander, lemon & mint rub; sat on a bed of herby, roasted red pepper cous cous.

    • Dukkah-crusted salmon with fennel, courgette and herb couscous – Baked salmon with a crunchy topping of North African spices, nuts & seeds sits on top of a bed of courgettes, fennel & couscous tossed with parsley, mint, dill & sultanas.

    • Seared tuna steaks and niçoise salad with french beans, new potatoes, olives, capers, anchovies, onions, soft boiled eggs, topped with seared tuna steaks

    • Roasted Tomato & Harissa Oat Crusted Tart

    • Caramelised Onion & Goats Cheese

    • Smoked Bacon & Leek

    • Leek, Mushroom & Gruyere

    • Tomato, Shallot and Mustard Tart

    • Bacon, Cheese & Tomato

    • Cheddar, Smoked Bacon, Onion & Roasted Red Pepper

    • Salmon & Asparagus

    • Roasted Tomato, Basil & Parmesan

    • Aubergine & Feta Frittata

    • Tomato, Feta and Piquillo Pepper Frittata

    • French bean salad with a Dijon, caper & shallot dressing

    • Balsamic courgette, pine nuts and parmesan salad

    • Roasted sweet potato, quinoa, spinach & feta salad

    • Giant cous cous, halloumi, red onion & chickpea salad with a lemon & herb dressing

    • Farro and roasted red pepper salad

    • Tikka spiced paneer salad with chickpeas, mint & naan croutons

    • Cous Cous, roasted tomato, sultana & onion salad

    • Green Bean & red pepper salad with a herb, cumin, garlic & caper dressing

    • Tomato & sourdough salad with anchovies & capers

    • Roast aubergines with giant couscous and tzatziki

    • Red pepper, aubergine and crispy chickpea salad

    • Marinated Greek salad

    • Pesto new potato salad

    • New potato & green bean salad with herby creme fraiche

    • Green bean, edamame bean, tomato and feta salad with a lemon & garlic dressing

    • Roasted cauliflower, pomegranate and pistachio salad – roasted cauliflower with a cumin, parsley, mint & tarragon dressing, topped with pomegranate & toasted pistachios

    • French bean & roasted red pepper salad with a toasted herb, cumin, garlic & caper dressing

    • Plum, tomato & coriander salad – Plum, tomatoes & red onion are slightly pickled in vinegar & garlic, then tossed with coriander

    • Charred tenderstem broccoli on a bed of tahini, lemon & garlic yoghurt, sprinkled with mint & chilli.

    • Carpaccio of tomatoes with tapenade – Thinly sliced heirloom tomatoes, fennel & rocket are dressed with an olive & anchovy tapenade.

    • French bean & edamame salad with a zesty, chilli, lime leaf & coriander dressing & a sprinkling of sesame seeds.

    • Tomatoes with sumac onions and pine nuts - Lightly pickled sumac marinated shallots, with basil & olive oil tomatoes and toasted pine nuts.

    • Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber & harissa

    • Roasted aubergine with curried yoghurt

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