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Bruscetta:
Bruscetta topped with ricotta, artichokes, semi-dried tomato and beetroot relish...11
Haloumi:
Oven-baked haloumi with mustard seeds, caramelised onions, roast beetroot and roast tomatoes, shredded spinach, and a honey and mustard dressing...15
Verrine:
Layers of goats cheese, fig salami, semi-dried tomato and pesto, baked and served with grissini and wild rocket (*Vegetarian)...15
Prawns:
Pan-fried prawns served with julien vegetables, and rice noodle salad, in a lemon and lime dressing...16
Duck:
Duck layered between ragu pasta sheets,with shallots, rocket, walnuts, and artichokes with a balsamic glaze and walnut oil...16
Scallops:
Scallops in the shell with chirozo and schezuan green apple relish and beetroot crisps...16
Squirrel Bites:
Chefs selection of bites from our starter menu with bread and olives for 2 to share...36