Roasted aubergine and bell peppers with tzatziki and garlic crostinis
Marinated camembert on spinach leaves with spicy pear compote and deep fried parsley
Baby potato and spring onion salad on curly endive with boiled egg, accompanied by a light honey and mustard dressing
BBQ marinated roast chicken, served on grilled brown mushroom, creamed spinach and pan fried baby potatoes
Green been and beef bredie, braised baby marrow, red peppers and samp
Mustard baked line fish fillet, served on tagliatelle, pepper and leek stir fry with shrimp sauce
Chef's Choice