Salad of mange tout and fine beans, with tomato and chilli dressing, roasted baby onions and parmesan shavings
Crumbed west coast mussels on cos lettuce, with deep fried artichokes, capers and a lemon and herb marinade
Fresh garden greens with feta, olives, peppadews, mushrooms, toasted nuts and ceasar dressing
The chef's home made chicken & mushroom pie
Mutton and red onion stew with cumin and cinnamon roasted pumpkin and baked polenta
Grilled fillet of line fish, on baby spinach, feta, sun dried tomatoes and pine nuts, served with parsley baby potatoes, capers and shrimp sauce
Chef's Choice