Entrée: (Choice of)

Warmed sourdough dinner roll with extra virgin olive oil.

Entrade – choice of:-

Oven-baked Coffin bay oysters “diablo” with tomato, cream and chilli.

OR

Plate of char-grilled chorizo with artichoke puree, air-dried cacciatore with grana padano, and pan-fried black pudding with walnuts and sage.

Main Course: (Choice of)

Segundo Plato – choice of:-

Scotch Fillet – Char-grilled, pasture fed, MSA, 400g steak, with Chimi-churri sauce, fresh garlic, chives and lemon.

OR

Atlantic Salmon – Pan-fried fillet, 200g, with stringless green beans and a herb, pine nut and egg salsa.

Main courses served with hand cut, fried potatoes with rosemary and sea salt.

Desserts: (Choice of)

Postres – choice of:-

“Don Pedro” with scotch, vanilla bean ice cream, callebaut hazelnut chocolate and pistaccio tuile.

OR

Mixed berry compote with boysenberry ice cream and passionfruit tuile.