First Course:

Garden Tomato Caprese
-Burrata, Mozzarella or Cornish Goat Cheese- Wild Garlic Pesto -Prosciutto (optional) Garden Basil.

Cornish Sole Ceviche
Fresh Lime, Red Bell Pepper, Mango, Sweet Chili Sea Salt- Coriander

Cornish Wild Mushroom Soup
Crème Fraîche & Parmesan Tuille.

Second Course (Pasta/Risotto Course):

Cornish Crab & Saffron Risotto
Creamy Arborio Rice, Lemon Zest, and Chive Oil.

Wild Mushroom & Truffle Pappardelle
Fresh Egg Pasta, Parmesan, and Black Truffle.

Lemon & Wild Garlic Tagliolini
Handmade fresh pasta tossed with light wild garlic,
lemon, and olive oil emulsion, topped with shaved pecorino and toasted pine nuts.

Vegan Option: Saffron & Lemon Risotto
Roasted Artichokes, Garlic-Infused Olive Oil, and Micro Herbs.

Main Course:

Seared Cornish Scallops
White Quinoa Salad with Apples & Lemon Zest, Sweet Potato Purée.

Rack of Cornish Lamb OR Beef
Herb & Wild Garlic Pomme Purée, Asparagus, Honey & Harissa Roasted Carrots, Port Wine Jus.

Cornish Chicken Fricassée
Crispy Rosemary Buttered Roasted Potatoes, Butternut Squash Purée, Broccolini.

Vegan Option: Braised Cauliflower Steak
Confit Tomato & Garlic Cannellini Stew, Cavolo Nero.

Dessert Course:

Mango Panna Cotta
Seasonal Fruits.

Seasonal Fruit Eton Mess

Belgian Chocolate Pot de Crème
Strawberries & Mint.

Apple Pastry Rose
Clotted Cream.

Coconut & Mango Panna Cotta
Topped with Passionfruit Glaze & Toasted Coconut.

Charred Leek & Butter Bean Purée with Zhoug & Dukkah
Smoky, charred leeks served over a creamy butter bean purée, drizzled with a vibrant zhoug (spiced coriander sauce)

Roasted Cauliflower with Tahini & Preserved Lemon Salsa
Roasted cauliflower florets dressed in a creamy tahini sauce, topped with preserved lemon salsa, fresh herbs, and pomegranate seeds

Asparagus & Jersey Royal Salad with Labneh & Wild Garlic Oil
Grilled asparagus and Jersey Royal potatoes, served over a taziki, finished with wild garlic oil, toasted almonds, and a touch of sumac.

Heritage Beetroot Carpaccio with Orange & Pistachios
Thinly sliced heritage beets dressed in an orange vinaigrette, topped with crushed pistachios, fresh mint, and a hint of saffron honey.

Mains:

Aubergine & Chickpea Tagine with Preserved Lemon & Saffron Couscous
A rich, slow-cooked aubergine and chickpea tagine, infused with warming spices and preserved lemon, served with fluffy saffron couscous and caramelized shallots.

Charred Hispi Cabbage with Freekeh, Pistachio & Tahini-Yogurt Dressing
Smoky, charred hispi cabbage served over nutty freekeh, drizzled with creamy tahini and yogurt dressing, finished with toasted pistachios and fresh dill.

Sweet Potato & Harissa Galette with Wild Garlic Salsa Verde
A flaky, crisp galette filled with spiced sweet potato, topped with wild garlic salsa verde and a touch of rose harissa

Roasted Cauliflower Shawarma with Saffron Rice & Pomegranate Molasses
Roasted cauliflower wedges marinated in shawarma spices, served over fragrant saffron rice with a drizzle of pomegranate molasses and fresh herb

Main Proteins:

Peri Peri Seasoned Spatchcock Chicken
Flame-grilled with smoky, spicy peri peri marinade. Served with Tzatziki Sauce (Dill & Mint).

Grilled Harissa Lamb Chops
Marinated in a fragrant blend of harissa, garlic, and citrus, finished with fresh herbs.

Spiced Cauliflower & Halloumi Steaks (V)
Charred with sumac, smoked paprika, and drizzled with pomegranate molasses.

BBQ Peri Peri Prawns
Grilled shell-on prawns tossed in house-made peri-peri butter with fresh lime.

Vibrant Sides & Salads:

Lemon & Parsley White Quinoa Salad
Light and refreshing with Gala Apple, Lemon Zest, and Micro Rocket.

Grilled Seasonal Vegetables
Charred to perfection with Fresh Garden Herbs and olive oil.

Butter Glazed Fingerling Potatoes
Tossed with Garden Parsley, Chive, & Mint for a rich, herbaceous finish.

Cowboy Caviar
A bold, smoky mix of Black Beans, Sweet Corn, Bell Peppers, Fresh Cilantro, and Warm Spices.

Mediterranean Green Bean Salad
Crunchy and fresh with Tarragon, Red Peppers, Sliced Almonds, and Mediterranean Herb Dressing.

Charred Broccolini with Tahini & Sumac (V)
Tossed in a creamy tahini dressing, finished with lemon and sumac.

Za’atar Roasted Sweet Potatoes (V)
Oven-roasted with Middle Eastern spices and drizzled with yogurt dressing.

Antipasti (Appetizers):

Prosciutto & Melon
Thinly sliced Prosciutto di Parma with sweet cantaloupe, basil, and aged balsamic glaze.

Arancini
Crispy saffron risotto balls stuffed with mozzarella, served with a side of marinara sauce.

Burrata Caprese
Creamy burrata cheese with heirloom tomatoes, fresh basil, extra virgin olive oil, and aged balsamic.

Citrus-Marinated Crudo
Thinly sliced fresh fish (chef’s selection) with orange zest, fennel, pink peppercorns, and Sicilian olive oil.

Primi (Pasta Course):

Short Rib Pappardelle
Slow-braised short rib ragu with wide ribbon pasta and Pecorino Romano.

Wild Mushroom Risotto
Creamy Arborio rice with a mix of wild mushrooms, Parmigiano-Reggiano, and white truffle oil (option to add shrimp or grilled chicken).

Vongole with Local Cockles
Fresh cockles sautéed with garlic, white wine, chili flakes, and parsley, served over al dente linguine.

Lobster Ravioli
Handmade pasta filled with lobster served with a saffron cream sauce and fresh chives.

Bistecca alla Fiorentina
Tuscan-style grilled ribeye steak with rosemary, sea salt, and garlic-infused olive oil.

Chicken Saltimbocca
Pan-seared chicken Breast with Prosciutto, Sage, and a White Wine Butter sauce.

Aubergine Parmigiana
Layers of fried Aubergine, Marinara, Mozzarella, and Basil

Branzino al Limone
Mediterranean Sea Bass Fillet with lemon-caper butter sauce and sautéed dark greens

Dolci (Desserts)

Tiramisu
Classic Italian Dessert with Layers of Espresso-Soaked Ladyfingers, Mascarpone, and Cocoa.

Pistachio Panna Cotta
Silky Smooth Panna Cotta Infused with Sicilian Pistachios and Topped with a Raspberry Coulis.

Affogato al Caffè
Vanilla Gelato "drowned" in a Shot of Hot Espresso, with an optional splash of Amaretto.

Vanilla Bean Panna Cotta
A creamy, delicate custard infused with Madagascar vanilla and served with a fresh berry compote.