This week’s
Specials

Pan-seared monkfish paired with Spanish chorizo, butter beans, vine-ripened tomatoes, and garlic in a rich cassoulet-style ragù. finished with golden herb crumbs.

Slow-braised beef brisket bonbons glazed with a smoky barbecue reduction and finished with crispy shallots.

Our freshly made focaccia topped with premium Mortadella, creamy burrata, and toasted pistachio crumb, finished with an aged balsamic glaze.

Grilled fillet steak accompanied by king prawns and langoustine in a luxurious garlic butter sauce, served with roasted Portobello mushrooms and triple-cooked chips.

Delicately pan-fried lemon sole served on a golden fondant potato with Scottish asparagus, topped with brown buttered baby prawns and finished with a light dill-infused lemon butter sauce

DFresh pappardelle tossed with king prawns and chorizo in a fragrant aglio e olio sauce, enriched with fresh chilli, garlic, and sweet cherry tomatoes

Traditional Italian panettone layered with mixed berries and silky vanilla custard.

Classic German Black Forest cake layered with rich chocolate and cherries, served with Madagascan vanilla ice cream.

A vibrant highball combining botanical gin, fragrant elderflower, and house blueberry-lavender syrup. Balanced by fresh lemon and topped with sparkling soda for a refreshing, aromatic finish.

A vibrant blend of tequila, mango purée, triple sec, and fresh lime, balanced with the gentle warmth of jalapeños for a refreshing sweet-and-spicy experience.

Fresh watermelon and zesty lemon come together with aromatic basil to create a vibrant, refreshing non alcoholic drink. Light, crisp, and perfectly balanced with a clean herbal finish.