Dinner Menu


Selection of mixed Canapés/snacks to commence



Avocado, egg & bacon salad with citrus vinaigrette
Avocado salad with boiled egg, crispy bacon with sautéed onion, cracked black pepper and citrus dressing


Chilled asparagus & almond soup
Refreshing almond and asparagus soup with asparagus spears, almonds and fresh tarragon (can be chilled or hot)


Crispy duck watermelon & pomegranate salad
Crispy shredded duck confit with watermelon, pomegranate seeds, mint and coriander with tamari, lime and Szechuan pepper dressing


Chilli & garlic king prawns
King prawns marinated and cooked with chilli, garlic and coriander served with mixed avocado salad


Spinach & sweet potato balls
Sweet potato and fresh spinach served with mixed salad


Honey, thyme halloumi with pickled fennel & pomegranate salsa
Halloumi cheese marinated with honey and thyme served pickled fennel salad with fresh pomegranate salsa


Mushrooms with ricotta cheese
Mushrooms filled with ricotta cheese, parmesan, lemon, chilli and oregano served with rocket and micro herb salad


Figs with Parma ham mascarpone & goat’s cheese with toasted almonds
Fresh figs filled with mascarpone and goat’s cheese wrapped with Parma ham served with rocket salad balsamic reduction


Tuna sashimi with avocado cream
Portuguese fresh tuna raw sashimi, avocado cream with lime, wasabi and toasted nori sheet dressed with Japanese soya sauce, toasted sesame oil, sesame seeds, chives and micro herbs


Goat’s cheese fritters with honey & courgette salad
Goat’s cheese, ricotta cheese and thyme small fritter balls breaded served with courgette, toasted pine nut with honey dressing


Smoked salmon with fennel, avocado cream & dill dressing
Smoked salmon with marinated shaved fennel refreshing avocado lemon cream served with shallot and fresh dill dressing


Moroccan lamb filo rolls
Lamb with fennel seeds, cumin, cinnamon, mint, currants, pine nuts, garlic and lemon wrapped in filo pastry served with yoghurt and mint dressing


Main Courses


Lamb fillet with pomegranate & red port sauce
Herbed lamb fillet with dauphinoise potatoes vegetables pomegranate and red port reduction


Portuguese black pork fillet with Thai green curry sauce
Portuguese black pork fillet served with Thai green curry sauce, toasted pumpkin seeds and coconut rice


Honey duck with sautéed greens & crispy noodles
Honey and soy marinated duck breast with sautéed spinach, spring onions, mangetout, asparagus and green beans topped with crispy egg noodles


Fillet steak with green olive tapenade & butter bean puree
Portuguese fillet steak with butter bean mash and green olive tapenade


Sea bream with tarka dhal coriander salad & kale
Sea bream fillet served with yellow lentil tarka dhal, tomato, onion, cucumber, micro herb and coriander salad served with buttered kale


Italian flavoured tuna with courgette & capers
Tuna steak served with courgettes, capers, pine nuts, lemon, garlic, thyme and cherry tomatoes


Pistachio crusted lamb loin with fig and olive tapenade
Loin of lamb coated with pistachio nuts, honey, figs, Dijon mustard, thyme, parsley crust served with fig and black olive tapenade orange and thyme roasted carrots and butternut squash


Red mullet Caesar crushed new potatoes with spinach
Red mullet fillets served on crushed new potatoes and spinach mixed with Caesar dressing


Salmon with lime and coriander mayonnaise & crushed potatoes
Salmon fillet with saffron, lime and coriander mayonnaise served with garlic crushed new potatoes


Chicken with mozzarella, basil with cherry tomato & red pepper sauce
Chicken fillet stuffed with mozzarella cheese, basil wrapped with Parma ham served with cherry tomato & red pepper sauce


Lamb fillet with mint sauce
Lamb fillet with new potatoes, artichokes, asparagus, sun dried tomatoes and broad beans served with mint sauce


Surf & Turf
Portuguese fillet steak with large king prawns marinated in garlic, chilli & lemon served with béarnaise sauce and parmentier roasted potatoes


Sea bass with sage served with a green asparagus & pesto risotto
Fillet of sea bass cooked with sage and served with a rich green asparagus and pesto risotto



Full menus which are available upon request 


















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