Tapas & Small Plates

Fresh thinly sliced salmon marinated in a homemade yuzu sauce topped with jalapeño

Half shelled shucked oysters topped with a blood orange pink peppercorn aged sherry mignonette

Diced tuna served in a wonton crisp cup on a bed of avocado topped with chives and a homemade Asian dressing

Fresh buratta served with a variety of roasted and fresh tomatoes mixed with Italian herbs

Raw thinly sliced Miyazakigyu wagyu tenderloin topped with microgreens, cured egg yolk, fried capers, creme fraiche, and freshly shaved parmesan

Half cut beef bones sourced from a local butcher served with a selection of crackers or toasted bread, topped with sturgeon caviar

Roasted tomato soup topped with cream and balsamic glaze

Cream authentic Mexican zucchini soup

Traditional French onion soup served with a side bread crisp topped with munster cheese

Mixed Salad featuring courgette, garlic, olive oil, arugula, and dill

A variety of tomatoes served with mozzarella and fresh basil, topped with oil and balsamic vinegar

Steamed Pasta served on a bed of an aromatic roasted tomato sauce underneath a river of cream, served with angel hair pasta and topped with olive oil and balsamic glaze

Pan seared breaded eggplant in a home made chunky tomato sauce

Traditional Italian pasta featuring garlic and olive oil, served with a touch of red pepper for a slight kick

Pan seared duck breast served with a red wine black berry balsamic herb reduction sauce

Brined, spice and herb marinated rosemary baked chicken

A raspberry custard tart with a crisp raw sugar crust

Twenty four hour homemade chocolate custard pie

Nutella and strawberry crepes pan seared for a fruity buttery bite

The traditional Tres Leches Cake made with coconut milk