Traditional caramelized onion broth, served with Brie cheese toast.

Long, slow-cooked San Marzano tomato soup with finely chopped basil and fresh mozzarella cheese.

Light mushroom soup with herbed chicken roulade.

Mixed green leaf salad with radishes, tomatoes, green olives, feta, watermelon (in season), served with lemon and virgin olive oil dressing.

Kale, spinach, baby rocca, green beans, broccoli, asparagus, pumpkin seeds, and French vinaigrette.

Crispy halloumi, roasted beetroots, baked pumpkin, mixed green leaf salad, cherry tomatoes, and pine nuts. Served with a wild thyme and mint dressing.

Zaatar-spiced chicken, avocado, green lentils, mixed green leaf salad, tomatoes, roasted almonds, and honey mustard dressing.

A classic Niçoise salad with tuna, cherry tomatoes, green beans, boiled potatoes,
olives, and free-range eggs, tossed in a light Dijon vinaigrette.

Fresh marinated salmon, sushi rice, avocado, edamame, cucumber, white radish, spring onion. Soy and ginger dressing, wasabi mayo.

Warm feta roasted with thyme, chili flakes, and a drizzle of wild honey.

Fresh spinach and tender artichokes folded with garlic, cream cheese, and cream, lightly topped with Parmesan cheese, and baked until golden.

Selection of char-grilled vegetables topped with feta crumbles and a balsamic drizzle.

Oven-baked eggplant with tomato, mozzarella cheese, melted parmesans served with sourdough bread.

Crispy fried halloumi fingers with yoghurt, mint sauce and pomegranate.

Sourdough flatbread stuffed with kofta, Turkish veggies and pickles. Served with mint yogurt sauce.

Crispy battered sea bass with fries, tartar sauce, and green salad.

Chargrilled chicken breast with diced mango, spring onion, coriander, and citrus mayo.

Slow-cooked beef tenderloin with spring onion, diced tomatoes, coriander, iceberg lettuce, and herb sauce.

Marinated chargrilled chicken breast with wasabi coleslaw, thinly sliced tomatoes, pickles, and onion. Served in a homemade multigrain brioche.

Prime beef tenderloin double patty with melted mild cheddar, Parmesan crisps, house sauce, pickles, thinly sliced tomatoes, onions, and rocket with a light balsamic dressing. Served in a homemade multigrain brioche.

Sourdough flatbread topped with tomato sauce, a sprinkle of Parmesan, mozzarella, and fresh basil leaves.

Sourdough flatbread topped with tomato sauce, baby rocket, cherry tomatoes, fresh mozzarella cheese, fresh basil, and balsamic glaze.

Sourdough flatbread topped with tomato sauce, mozzarella , eggplant, basil, and garlic oil and finished with a sprinkle of Parmesan.

Sourdough flatbread topped with tomato sauce, grilled chicken, char-grilled red peppers, green olives, feta crumbles, and a sprinkle of oregano.

Sourdough flatbread topped with roasted cauliflower with caramelized onion,
seasoned labneh, pine nuts, drizzled with tahini sauce and balsamic glaze.

Slow-cooked beef in tomato ragù with rigatoni pasta.

Penne pasta with shrimp in spicy tomato sauce.

Tagliatelle with pistachio pesto, chargrilled chicken, and roasted broccoli.

Fettuccine with fresh seasonal vegetables in a light tomato sauce.

Macaroni baked with three types of cheese and truffle oil.

Sea bass fillet with tarragon, diced tomatoes in virgin olive oil, broad beans, and chives olive oil potato purée.

Grilled salmon with vegetable ratatouille and brown basmati rice, served with dill sauce and lemon.

Chargrilled chicken breast with spinach, pumpkin purée, seasonal vegetables, and brown basmati rice pilaf with feta, with lemon almond sauce.

Prime beef tenderloin with rocket and Parmesan, signature sauce, olive oil, and ratatouille on the side.

Served warm with saffron sauce and honey semifreddo.

Chilled nougat with mixed nuts and dried fruits, served with fresh red berry coulis.

Warm chocolate cake served with honey semifreddo with salted roasted bread for dipping.