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Pan-seared rib-eye steaks served with sautéed tomatoes, olives, caperberries, spinach, and rosemary potatoes in a red wine vinaigrette.
Tender simmered octopus and cannellini beans pan-fried with smoked ricotta, served over a dressed watercress and basil salad.
Octopus marinated in chilli, mint, and lemon, griddled and served with a fresh baby artichoke, fennel, and spinach salad.
Crispy skin-on red snapper fillets served over a bed of spice-infused Puy lentils and sweet braised baby shallots.
Succulent roast duck served with a glossy cherry sauce, crispy skin, and a unique vinegar-infused chocolate ganache quenelle.
A creamy, sophisticated mushroom risotto topped with glazed morels, crisp sweetbreads, and aromatic fresh wild garlic.
Poached sea bass served with creamed cavolo nero, sautéed ceps, and crispy deep-fried oysters in a rich red wine reduction.
Rabbit loins marinated in toasted spices and herbs, served over fluffed couscous with shallots, peppers, and toasted pine nuts.
A complex wagyu beef duo featuring slow-cooked brisket, seared sirloin, fresh tartare, and puffed tendons with smoked garlic dressing.
Thinly sliced marinated beetroot topped with golden pan-fried halloumi, capers, and fresh baby rocket leaves.
Slow-cooked rolled lamb breast served with glazed broccoli and a zesty herb, anchovy, and caper dressing.
Charred Little Gem lettuce served with seasonal samphire and grilled sardines, finished with a zesty Cabernet Sauvignon vinaigrette.
Slow-cooked spiced beef brisket shredded into a rich homemade barbecue sauce and served in soft, fresh-baked golden milk buns.
A substantial British take on panzanella featuring roasted onions, heritage tomatoes, crispy sourdough croûtons, and a rich beef dripping dressing.
Potato croquettes stuffed with mozzarella, served with a vibrant rocket and sun-blushed tomato pesto vinaigrette garnish.