Chef Andrew Tofalli

Mixed beans and chickpea salad – cucumber, celery, spring onion, peppers, parsley, fennel, basil oil and chef vinaigrette (vegan salad) €16

Garden salad – baby gems, charred asparagus, peas, avocado, baby spinach, mustard and cress, spring onion and chef dressing (vegan salad) €16

Seasonal salad – squash, beets, goat’s cheese, lentils, rocket, spring onions, parsley and chef dressing €16

Tomato and onion salad with mixed leaves, Manchego cheese and Iberico ham, served with romesco sauce and chef dressing €18

Buffalo burrata, rocket, tomato and avocado salad with olives, balsamic and basil pesto €20

Asian noodle salad Vegetarian €22

Pan-roasted chicken breast with mixed leaf salad, peppers, olives, fennel and sun-dried tomatoes and chef dressing €24

Chicken Caesar salad – baby gem lettuce, smoky pancetta, anchovy fillets, sourdough croutons and Caesar dressing €24

Flaked fish or prawns with mixed leaf salad, pickled fennel, capers and salsa verde €24

Asian noodle salad with prawns/beef/chicken/duck - Cucumber, radish, spr. onion, ginger, red chilli, mint, coriander, basil, bean sprouts, rice noodles, black sesame seeds and Asian dressing €25

Chilli and garlic prawns with mixed leaf, avocado, cucumber, spring onions and coriander with chef vinaigrette €25

Pan roasted fish (fillet) of the day – mixed leaf, red peppers, olives, sundried tomato, fennel, spring onion, basil oil and chef vinaigrette €26

Octopus salad – squash, beets, pomegranate, parsley, spring onion, chickpeas and chef dressing €28

Crab and prawn with heirloom tomato, fennel, avocado, pomelo and chef’s dressing €30

Pan-roasted duck breast/confit leg salad – green beans, beetroot, feta cheese, pomegranates, rocket, seeds, and raspberry vinaigrette (micro herbs) €35

Tuna steak Niçoise – potato, green beans, olives, sun-dried tomatoes, fresh tomatoes, spring onion, anchovies, romesco sauce, poached egg, basil oil and chef dressing €35

Roasted peppers, feta mascarpone, basil and bruschetta/bellini €3

Tomato concasse with pata negra bruschetta/bellini €3

Olive tapenade, bruschetta/bellini €3

Watermelon, feta, mint and black pepper €3

Smoked salmon, cream cheese with herb garnish and roe €4

Smoked duck, beetroot, crème fraîche and horseradish €4

Vietnamese spring rolls (vegetable/duck/chicken/beef/prawn) €4

Salmon gravlax, avocado with wholegrain mustard €4

Tuna/salmon/beef tartar, traditional or Asian flavours €5

Traditional cavi-art served on a mix of onion, boiled egg, parsley and bruschetta €7

Traditional caviar/roe served on a mix of onion, boiled egg, parsley and bruschetta €9

Courgette, mint and lime velouté with bresaola crisp €5

Asparagus velouté with asparagus spear and crisp prosciutto €5

Tomato panna cotta, avocado verde, roasted tomato and toasted seeds €5

Avocado and basil emulsion, tomato concasse, toasted seeds and balsamic pearls €5

Pea and asparagus velouté with parmesan crisp €5

Wonton (pork & prawn) with Asian infused broth €5

Tiger prawn, tomato consommé and pickled ginger €6

Oyster shooters: Lemongrass, cucumber and coriander €6

Oyster shooters: Horseradish and parmesan €6

Oyster shooters: Virgin Mary €6

Oyster mushroom shooters: Lemongrass, cucumber and coriander €4

Oyster mushroom shooters: Horseradish and parmesan €4

Oyster mushroom shooters: Virgin Mary €4

Griddled Mediterranean vegetable carpaccio with salsa verde and smoked aubergine caviar

Roasted butternut squash, beetroot and pomegranate salad with toasted almonds

Tabouleh with butter bean purée and spiced pitta

Nori “fishcakes” with celeriac rémoulade and romesco sauce

Spiced roasted cauliflower steak with a lentil, chickpea and harissa cassoulet with salsa verde (v, vg)

Summer bean stew with mixed vegetables, spinach in a vegan broth, lemon gremolata, served with focaccia (v, vg)

Spring risotto with courgette, asparagus, pea and mint (v, vg)

Greek-Cypriot inspired stuffed vegetables with a seasonal salad and focaccia (v, vg)

Peach and blueberry sorbet with cinnamon crumble (vg)

Baked cheesecake with coulis

Crème brûlée with caramelised apples and pistachio crumble (v)

Asian tiger prawn noodle salad

Pork and prawn wontons in a chicken broth with spring onion and chilli oil

Asian-infused salmon tartar

Torched miso cod, cauliflower and wasabi purée with black rice

Seared tuna steak, potato purée with wasabi, seasonal vegetables and mango salsa

Pan-fried salmon fillet with crushed herbed potatoes (Asian inspired), pineapple salsa and seasonal vegetables

Mango, passion fruit and coconut Mille Feuille

Double chocolate mousse

Mixed berry panna cotta with pistachio crumble

Sea bream ceviche with passionfruit, avocado and mango

Carpaccio of beef with rocket, parmesan, capers, pesto and truffle oil

Prawn cocktail 2.0 with avocado purée, marinated tomatoes, basil aioli, spring onion and chilli

Pan-roasted duck breast with cherry, celeriac purée and seasonal vegetables

Sirloin/ribeye steak with potato purée, charred asparagus and chimichurri

Pan-roasted chicken breast with mushroom and pancetta ragout, sautéed cabbage and polenta cake

Pavlova with fresh berries and passion fruit coulis

Bailey’s chocolate mousse

Baked coconut cheesecake with raspberry and lemongrass coulis

Fishcake with celeriac rémoulade and romesco sauce

Marinated (pan-fried) squid with mixed leaf salad (Italian flavours)

Gazpacho with crab and avocado

Prawn Risotto 2.0

Pan-roasted cod loin with a chickpea caponata, pickled fennel and basil oil

Grilled Halibut fillet with a pea, pancetta and potato fricassee with a chicken cream sauce

Chocolate delice

Tiramisu

White chocolate mascarpone, passion fruit and raspberry bomb