Roasted Pear and Parma Ham
Braised Baby Octopus in Tomato and Chili
Buffalo Mozzarella with Steamed Spinach and Broccoli | served with an anchovy and black truffle dressing
Tomato Bruschetta
Taramosalata with Grilled Calamari


Triplo Tiri | charred spring onion, sun-dried tomatoes and olives topped with mozzarella, Parmigiano and Gorgonzola
Filetto | thin slices of beef fillet with a mushroom and wine base topped with mozzarella and grilled peppers
Thalasio | a selection of shrimp, squid and mussels grilled to perfection on a light bed of tarama sauce and mozzarella


Black Ink Risotto | served with mixed seafood peppers and chilli
Grilled Vegetable Platter | served with fresh ciabatta and olive tapenade
Oven Roasted Sirloin | served with button mushrooms and pearl onion and a red wine reduction
Braised Beef Short Rib in Red Wine | served with creamy polenta
Steamed Kingklip | served with cucumber mint and preserved lemon
Sole Paupiette’s
Lamb Shank (Kleftiko) | served with vegetables and baby roasted potatoes
Stuffed Calamari Portuguese Style
Duck al’ Orange | classic French duck served with noodles and sugar snap peas


Marinated Peaches | served in Barolo wine, mint and Chantilly cream
Catalonian Cream
Friandise | platina of chocolates for the table
Cornetti | miniature pastry horns filled with vanilla confectioners cream and chocolate