STARTER

 

• Cajun chicken Caesar salad with parmesan shavings, crispy bacon, Caesar dressing and garlic herb croutons​

 

• Pan-fried crab & callaloo cakes with mango & lime salsa & mixed greens salad

 

• Ackee & salt fish quiche with lemon & dill aioli with dressed spring onion & rocket salad

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• Smoked mackerel & green onion fritters with sweet corn & mango relish

 

• Chargrilled asparagus, poached duck egg and crisp pancetta salad 

 

• Garlic & scotch bonnet peppered king prawns brochette with dressed rocket salad

 

• Spiced pumpkin soup with garlic & herbs croutons

 

• Roasted sweet potato & cashew ravioli served with shaved parmesan & basil oil

 

• Caramelised onion, callaloo & goat cheese tart with a balsamic glaze

 

• Sweet potato & Chana cakes with mango & lime salsa & mixed greens salad

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MAIN COURSE​

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• Rack of herb-crusted lamb served with fine green beans, sweet potato puree with rosemary, thyme & mint jus

 

• Honey & garlic pork tenderloin served with herbed crushed potatoes, braised cabbage & warm apple sauce

 

• French-trimmed chicken breast filled with callaloo & plantain served with coconut rice, asparagus & caramelised carrots

 

• Pan-fried duck breast with our mild in-house Jerk seasoning, with orange & honey sauce served with garlic butter potatoes & seasonal vegetables

 

• Seabass fillet coated in Cajun spiced & pan-fried served with herbed crushed potatoes and chargrilled lemon & garlic asparagus.

 

• Pan-fried sweet & spicy rum glazed salmon, served with egg noodles, bok choy & spring onion

 

• Spanish cod stew with red peppers, paprika, chorizo and chickpeas served with roast new potatoes​

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• Sweet potato & chickpea curry served with herb couscous & crème fraiche 

 

• Honey-glazed, pumpkin, sweet pepper, callaloo ratatouille and goat’s cheese stack served with seasonal vegetables​

 

• Sweet potato & Chana cakes with roasted chicory, thyme & grilled mixed vegetables 

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DESSERT

 

• Mango & coconut cheesecake served with a mixed berry coulis & fresh strawberries

 

• Malibu & sticky toffee carrot pudding served with fresh Chantilly cream & toffee sauce​

 

• Rum & raisin chocolate brownies served with coconut ice cream & fresh mixed berries

 

• Mango & papaya Eton mess served with almond shortbread & mixed berry coulis

 

• Lemon & passion fruit posset served with coconut tulip

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• Pineapple & almond frangipani tart with guava jelly glazed

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• Bramley apple, oat & maple syrup crumble served with vanilla custard

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• Tart au citron served with Chantilly cream

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• Warm French apricot and almond tart served with pouring cream

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• Trio of desserts (choose any 3 from above)

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