Starters & small plates

Chicken livers pan fried in a basil pesto and poached in Italian Marsala dessert wine, bound with fresh cream, placed in a freshly baked phyllo pastry basket and dusted with Grana Padano Parmigiano.

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.

Strips of smoked salmon marinated in fresh dill, lemon juice, black pepper and wholegrain Dijon mustard, topped with sour cream seaweed caviar, served with toast.

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.

Homemade buttermilk roosterkoek grilled to golden perfection, served with whipped butter, baba ghanoush and olives.

Pan-fried deboned korma chicken thighs on warm naan bread, with mint and coriander yoghurt, spicy tomato jam and fresh coriander.

Tender calamari with tangy sundried tomatoes, char-grilled peppers and roasted olives.

Tempura battered prawns fried until golden and crisp, served with creamy, spicy sriracha mayo.

Fresh mussels simmered in a red Thai curry sauce enriched with coconut milk, garnished with coriander, served with toasted ciabatta bread.

3 fingers of halloumi cheese grilled and served with sweet chilli dip.