classic

Butternut soup flavoured with ginger, lemongrass, basil, green curry and a touch of chilli, bound with coconut cream and dusted with nuts.

Thin slices of baby marrow dressed with lemon, olive oil, coriander and a touch of chilli, dusted with Parmesan and feta cheese, baked until golden.

Thick cut of Cypriot goats cheese grilled, served with fresh strawberries macerated in sugar with lemon and fresh mint.

Thin slices of smoked salmon lightly dressed with fresh gooseberries and lemon, laced with honey and dusted with almonds, served with a lemon cream and seaweed caviar.

Button mushrooms pan-fried in farm style butter with cloves, cinnamon bark and a hint of chilli, doused in tequila, sweetened with dark chocolate and bound with cream, served inter-layered with phyllo

Spanish snails wrapped in bacon, pan fried with red onion, black pepper and butter, steamed in Chardonnay, bound with cream and flavoured with fresh oregano.

Mixed lettuce, red onions, kalamata olives, tomatoes, Danish feta, cucumber, lemon & mustard dressing.