Sides
Ginger Marinated Scallops
Served with Shoyu Flavoured Spinach
Beetroot Salad(V)
Served with Raspberry Vinaigrette and Goats Cheese
Pan Seared Cabbage(V)
Scented with Cumin
Mains
Zucchini Crusted Sea Bass
Served with Eggplant Puree and Cherry Tomatoes
Beef Cheek Stew
Served with Parsnip, Potato & Thyme
Wild Mushroom Risotto(V)
Served with Wild Chives