Grilled zucchini and haloumi with sun dried tomato and roasted pepper salsa
Young rocket leaves with roasted cherry tomatoes, olives, marinated mushrooms, avocado(seasonal) and roasted walnut vinaigrette
Bouquet of crisp garden lettuce with cucumber, celery, carrots, red onions and baby corn with a creamy mustard dressing
Grilled chicken suprême on herbed cous cous with moroccan spiced butternut served with tomato & coriander coullis
Slow braised lamb shoulder, served on sautéed baby spinach and fine beans, with rosemary potatoes and balsamic glazed garlic
Line fish and prawn cassoulet, garnished with crumbed mussels and calamari rings on herb risotto
Chef's Choice