NEW MARCH DISHES

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Hake Ceviche . Fennel . Lemon & Chilli

The 'Cousin of Cod'  is gently marinated in olive oil and lemon and dressed with red chilli, mustard cress, sole pepper, coriander and mint. This is an exceptionally fresh and zesty dish and is the perfect appetiser to bring you into your main course. The crunch of the peppers contrasts delightfully with the soft texture of the fish. Paired ideally with Alberino wine or a citrusy Pisco Sour. 

 
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Butternut Squash Risotto . Toasted Seeds . Parmesan

The risotto is soaked in a deliciously warm butternut squash puree and is dressed with a sprinkling of Parmesan shavings, pumpkin seeds, coriander and diced Butternut squash. It is exceptionally heartwarming and the crunch of the pumpkin seeds and the softness of the risotto evoke an exquisite amalgamation of different textures. Pairs perfectly with white wine and can be vegan or vegetarian if the Parmesan is removed.

 
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Pork Tenderloin . Spatzle . Savoy Cabbage . Brandy & Mushroom Sauce

The deliciously soft and tender pork lays on a bed of sour cabbage and is accompanied by the spatzle and the wild mushroom sauce. As a whole the dish is incredibly fresh and the spatzle makes for a lighter and more interesting potato alternative and the wild mushroom sauce brings a gentle moist smokiness to the dish. A fabulous winter warmer which wont leave you feeling uncomfortably full, it is a perfect entree into the coming spring.

 
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Apricot Frangipane . Crème Fraîche

This wonderful dessert is a simple classic and is truly exquisite. The frangipane has a moist crumbliness that is complemented perfectly by the sweet apricot puree and the crème fraîche adds a fresh gentle sourness to the flavour. Not only does it tastes fantastic, it also looks fantastic...a perfect end to a hearty meal!