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Cavolo nero salad with onion, red peppers and avocado

Duck liver paté with grilled bread, balsamic vinegar reduction and figs

Burrata cheese from puglia, grilled courgette and roasted onions

Bruschetta bread with organic tomatoes, basil and burrata cheese from puglia

Pimiento del piquillo salad, with cavolo nero, onion, avocado, radish and oranges from valencia

Roasted aubergine cubes, aioli sauce, beetroot and onion

Oven baked mushrooms filled with chorizo and garlic, served with chilly sauce

Caprese salad with buffalo mozzarella and basil

Courgette cream with roasted onions, cheese sauce and mushroom powder

Sea bass cevice, marinated in lime and olive oil, lime peel and radish

Beef tartare with focaccia bread, aioli sauce and wild mushrooms

Slow cooked chorizo in white wine sauce

Grilled prawns, roasted courgette, onion and beetroot

Fresh pasta ravioli ricotta and spinach, grana padano sauce and wild mushrooms

Handmade fresh pasta tortelloni, filled with ricotta and italian black truffle, served with a parmesan cheese

Chicken skewers marinated with onion and paprika

Brasato di manzo al barolo, braised silverside of beef in rich red wine barolo and vegetables, served with roasted potatoes and vine tomatoes

28 days scottish beef fillet with shallots sauce, traditional ratatuille and vine tomatoes

Welsh rack of lamb with dauphinoise potatoes, gravy and vegetables

Saffron risotto with vialone nano rice de tacchi, courgette and beetroot

Handmade fresh pasta tortelloni, filled with ricotta and italian black truffle, served with a parmesan cheese sauce, beetroot powder and cress

Cod fillet with beurre blanc sauce, roasted potatoes and grilled vegetables

Oven baked salmon fillet with mash potatoes and vegetables

Wild mushroom risotto with carnaroli acquerello rice, aged 7 years

Chicken schnitzel with roasted potatoes and shallots sauce

Fresh pasta tagliatelle with 12 hours slow cooked beef ragù (bolognese sauce )

Beetroot risotto with white wine sauce, scallops and dill

Oven baked pork fillet with truffle mash potatoes, gravy and vegetables

Traditional italian tiramisù

Traditional crema catalana

Mango & passion fruit panna cotta with fresh berries

Chocolate brownie with vanilla ice cream, salted caramel and mango with passion fruit coulis

Tarta de santiago, almond cake with vanilla ice cream, melted dark chocolate and basil

Apple tart with vanilla ice cream and raspberry coulis

Millefeuille with chantilly cream, melted dark chocolate and toasted apricots

Chef choice canapes

Boneless quail with wild mushrooms and port jus

(v) falafel with tahini and coriander dip

Beetroot and whisky-cured salmon with apple and celeriac salad

(v) baked tomato galette with olive tapenade and micro cress

Spicy prawns with a light prawn bisque served on a crouton

Tomato and mozzarella top with fresh basil, balsamic glaze and herb oil dressing

Beef meatballs in a spicy tomato sauce and rocket salad

Welsh rabbit tart top with wild mushroom and vegetable glazed and micro cress

White crab meat served on a spicy avocado and cucumber with micro cess and basil oil dressing

Smoked salmon and prawn parcel served with micro cress and basil mayo dressing

Smoked salmon stuff with spicy crab parcel on the pickle cucumber and micro cress

Spicy chicken croquets with sour cream and chives

Stuffed boneless quail served on wild mushroom and devil sauce

Roasted goat cheese, served with parma ham, mango and orange salad

Roasted red pepper and plum tomato served with rocket salad and basil oil

Salmon ceviche with mango and red onion and lime

Classic prawn cocktail with brown bread and butter

Pan fried fillet of stone bass on celeriac purée with ratatouille and pommes anna

(v) mushroom and spinach wellington with vegetable and potato from main dish

Confit duck leg with bean casserole and rosti potato

Pan fried fillet of cod serve on spinach and cherry tomato and sliced new potatoes and lemon sauce

Traditional steak and ale steamed pudding with roasted root vegetables and creamy mash and gravy

Tuscan fried seabass with tomato potato gnocchi and mix mediterranean vegetables

Traditional one piece french beef bourguignon with diced bacon, baby onion, carrot, mushroom, potatoes dumping and fennel, with red wine sauce

(v) tofu and asparagus wrap in aubergine served with a spicy tomato sauce, with vegetable and potato from main dish

Teriyaki fillet of salmon top with steam rice top with ginger and spring onion and vegetables

Char siu duck breast with special fry rice steam vegetables char siu glazed

Slow cooked belly pork served with baby vegetables and fondant potato with mustard sauce

Stuffed chicken breast with basil and ricotta, baby vegetables fondant potato and red wine jus

Stuffed fillet of pork with mix herbs sausage meat, wrap in bacon served with potato cake and seasonal vegetables and thyme jus

Roasted halibut on romesco sauce and herb oil, with seasonal vegetable and fondant potato

Roast fillet of beef seasonal vegetables and fondant potato and green pepper corn sauce

Herb-crusted rack of lamb with vegetable timbale and dauphinoise potato

Duck leg confit with rosti potato, seasonal vegetables and port jus

Duo of lamb served with dauphinoise potatoes baby vegetables and rosemary jus (rump of lamb and mini shepherd's pie)

Classic beef wellington served with baby vegetables and dauphinoise potato and red wine jus

Crema catalana (spanish crème brulee)

Polenta cake with mix berries compote

Ginger cake tiramisu with shortbread biscuits

Sticky toffee pudding with toffee sauce

Traditional apple pie and custard

Traditional english sherry trifle

Olive oil cake with black cherries compote

Spicy coconut panna-cotta with sweet cherry compote

Selection of mini dessert (crème brulee, sticky toffee, and chocolate mousse )

Lemon filled profiterole with chocolate sauce

Dark french chocolate tart served with a ginger and nuts syrup

Banoffee pie with crème anglaise

Blueberry crumble tart with crème anglaise

Brioche and banana bread and butter pudding served with crème anglaise

Bruschetta al pomodoro (vegetarian)

Miso-glazed aubergine (vegetarian)

Tuna tartare with avocado

Mini beef wellington

Harissa prawn tacos

Black cod miso

Vegetable moussaka (vegetarian)

Porchetta-style pork tenderloin

Matcha cheesecake

Chocolate brownie with vanilla ice cream

Coconut panna cotta with passionfruit gel

Pavlova with strawberries

Scramble eggs

Poached eggs

Boiled eggs

Fried eggs

Omolette

Home made focaccia bread

Avocado on toast

Smocked salmon

Home made cured salmon

Chicken and waffles, maple syrup and yogurt sauce

Eggs benedict, hollandaise sauce, mortadella and crispy bacon

Arancini with mozzarella and home made mayo

Full italian breakfast, mushroom saute, roasted tomatoes, italian sausages, bread and eggs

Ham and cheese toast

Club sandwich, avocado, chicken breast, omelet, and tomatos

Blt

Ham and cheese croissant

Porridge with berries

Yogurt

Hash browns

Home made chicken croquettes

Home-made beef burgers, caramelized onions, home made buns, tomatoes, grilled aubergine, mayo and scamorsa cheese

Bruschetta napolitana (vegetarian)

Tuna poke with mango and avocado

Smoked haddock fritters

Aubergine caviar baguette croustillant (vegetarian)

Teriyaki salmon with rice

Moroccan vegetable strudel, cumin jus (vegetarian)

Grilled sea bream with olives, artichokes, avocado purée

Duck leg confit with puy lentils

Sticky toffee pudding & custard ice cream

Lemon meringue pie, raspberry sorbet

Matcha ice cream

Cannoli siciliani

Home made meat balls

Home made focaccia , with tomato, oregano and olives

Bruschetta with melanzane sort olio

Stracciatelle pugliese

Burrata

Frittelline di zucchine

Riso patate e cozze

Stacchioddi con “sugo di carne” ( mix meat, cooked for 6 hours in a rich tomato sauce) with salted ricotta

Classic parmigiana di melanzane

Bombette pugliese, pork neck rolls with caciocavallo cheese and ham and mix grilled veg

Lamb ribs with white wine and herb, roast potatos

Puddica brindisi :focaccia ripiena with onion, oregano tomato and olive

Insalata di seppia, cuttlefish fish salad, celery garlic and lemon

Classic tiramisù

Crostata alla frutta

Rotolo al cioccolato with whipped cream

Lobster carpaccio with lemon oil

Truffle parmesan arancini (vegetarian)

Mini beef tartare with pickled shallot & chive

Heritage tomato & strawberry salad with balsamic pearls (vegetarian)

Wild mushroom & truffle risotto (vegetarian)

Crab ravioli with lemon butter sauce

Roasted butternut squash ravioli with sage butter (vegetarian)

Scallop & saffron tagliolini

Beef wellington with red wine jus & seasonal veg

Porchetta-style pork tenderloin

Aubergine & chickpea moussaka (vegetarian)

Lobster & champagne risotto

Chocolate & hazelnut delice with espresso mousse

Orange blossom & almond milk panna cotta

Pears in red wine sauce & dry meringue

Black sesame panna cotta with yuzu gel

Duck liver paté with grilled bread, balsamic vinegar reduction and figs

Bruschetta bread with organic tomatoes, basil and burrata cheese from puglia

Handmade croquettes with iberico ham and bechamel, served with aioli sauce and pistacchios

Burrata cheese from puglia, grilled courgette and roasted onions

Parmigiana di melanzane ( oven baked aubergine with tomatoes, buffalo mozzarella and basil )

Handmade fresh pasta tortelloni, filled with ricotta and italian black truffle, served with a parmesan cheese

Handmade potatoes gnocchi alla carbonara, with pig cheeks, egg yolk and pecorino romano cheese with black pepper

Cavolo nero salad with onion, red peppers and avocado

Oven gratin scallops with red peppers and grilled asparagus

Cod fillet with beurre blanc sauce, roasted potatoes and grilled vegetables

Linguine pasta with king prawns, scallops, cherry tomatoes and samphire

Fresh pasta tagliatelle with 12 hours slow cooked beef ragù (bolognese sauce )

Brasato di manzo al barolo, braised silverside of beef in rich red wine barolo and vegetables, served with roasted potatoes and vine tomatoes

42 days aged beef wellington with chips, grilled vegetables and green peppercorn sauce

Sea bass fillet with slow cooked potatoes ( patata a lo pobre ) and broccoli cream

Beauf fillet with braised red onion with bordeaux and roquefort sauce, roasted potatoes and grilled vegetables

Rack of lamb with vegetables ratatouille and grain mustard sauce

Classic sunday roast, either beef or pork belly, yorkshire pudding, roasted potatoes and grilled vegetables

Grilled monkfish with courgette cream, roasted onions, beetroot sauce and mushroom powder

Chocolate brownie with vanilla ice cream, salted caramel and mango with passion fruit coulis

Mango & passion fruit panna cotta with fresh berries

Tarta de santiago, almond cake with vanilla ice cream, melted dark chocolate and basil

Millefeuille with chantilly cream, melted dark chocolate and toasted apricots

Traditional italian tiramisù