Some yummy treats we whipped up in the kitchen in 2013!

Char-Grilled Fillet of Beef with Portobello Mushrooms & Red Onion Marmalade, Pont Neuf Potatoes & Brandied Pepper Cream

Glazed Fillets of Plaice Stuffed with West-Coast Prawns, Langoustines & St.Killians Cheese Mornay

Baked Fillet of Cod with Braised Potato & Baby Gem Lettuce, Minted Champagne Cabbage & Crispy Serrano Shards

Crispy Skinned Salmon with Grilled Asparagus & Poached Egg, Thyme Roasted Carrot, Prosecco & Strawberry Hollandaise

Truffle Oil Scented Scallops with Slow Braised Pork Rib, Granny Smith Puree & Scallop Coral Cream

Tian of Fresh Crabmeat & Guacamole with Roasted Red Pepper & Tomato Soup

Warm Goats’ Cheese with Beetroot Risotto, Spinach Cream & Cauliflower Puree

Crispy Skinned Salmon on a Bed of Fresh Tagliatelle with Carbonara Cream Sauce & Parmesan Shavings

Truffle Oil Seared Atlantic Scallops on Whipped Parsnip Puree with Crispy Serrano Shards & Honey-Truffle Dressed Sakura

Lobster Special

Marinated Rack of Lamb with Beetroot Potato, Vanilla Parsnip Puree & Wilted Spinach, Rosemary Scented Jus

Seared Tiger Prawns with Penne Pasta, Chilli & Rocket in Homemade Tomato Sauce

Pan-Roasted Supreme of Chicken with Red Wine & Mushroom Jus

Tasty Treats! 

Hazelnut Marshmallow Meringue with Grand Marnier Orange Compote, Chantilly Cream & Candied Orange Peel

Balsamic Pear & Frangipane Tartlet with Homemade Amaretto Ice-Cream

Passionfruit Sharing Plate

Crème Brulee

Almond Wafers with Fresh Strawberries & Chantilly Cream Coulis & Praline Crumb

Grand Marnier & Chocolate Cheesecake with Poached Orange Supreme & Candied Peel

 

  • Char-Grilled T-Bone Steak with Oven-Roasted Field Mushroom & Shallots, Brandied Pepper Sauce
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  • Glazed Fillets of Plaice Stuffed with West-Coast Prawns, Langoustines & St.Killians Cheese Mornay
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  • Baked Fillet of Cod with Braised Potato & Baby Gem Lettuce, Minted Champagne Cabbage & Crispy Serrano Shards
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  • Char-Grilled Fillet of Beef with Portobello Mushrooms & Red Onion Marmalade, Pont Neuf Potatoes & Brandied Pepper Cream
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  • Pan Fried Fillet of Seabass on a bed of Celeriac Mash, Fricassee of Wild Mushrooms & Spinach, Pernot Chervil Cream
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  • Crispy Skinned Salmon with Grilled Asparagus & Poached Egg, Thyme Roasted Carrot, Prosecco & Strawberry Hollandaise
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  • Truffle Oil Scented Scallops with Slow Braised Pork Rib, Granny Smith Puree & Scallop Coral Cream
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  • Tian of Fresh Crabmeat & Guacamole with Roasted Red Pepper & Tomato Soup
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  • Warm Goats’ Cheese with Beetroot Risotto, Spinach Cream & Cauliflower Puree
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  • Crispy Skinned Salmon
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  • Truffle Oil Seared Atlantic Scallops
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  • Lobster Special
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  • Marinated Rack of Lamb
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  • Sole
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  • Seared Tiger Prawns with Penne Pasta
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  • Grand Marnier & Chocolate Cheesecake with Poached Orange Supreme & Candied Peel
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  • Pan-Roasted Supreme of Chicken
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  • Crème Brulee
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  • Balsamic Pear & Frangipane Tartlet with Homemade Amaretto Ice-Cream
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  • Hazelnut Marshmallow Meringue with Grand Marnier Orange Compote, Chantilly Cream & Candied Orange Peel
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  • Passionfruit Sharing Plate
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  • Almond Wafers with Fresh Strawberries
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