Selection of mixed canapés to commence

 

Starters

 

Asian beef carpaccio with soya sauce wasabi nuts & chilli
Seared rare fillet steak with rocket, red onions, crushed wasabi coated nuts, Sriracha, sweet chilli & mayonnaise dressing

 

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

 

Moroccan flavoured goats cheese beetroots
Whole roasted beetroot halved filled with goat’s cheese mixed with parsley, mint, coriander rolled in pine nuts which is the centre filling on red onion topped with beetroot top fixed together with sprig of rosemary served with mixed rocket salad, ciabatta and honey, garlic, mustard, thyme & red wine vinegar dressing

 

Asparagus spears with truffle poached free range egg & hollandaise sauce
Asparagus with poached free range egg Hollandaise sauce parmesan crisp & sliced truffle

 

Sardines on toast with sweet onion & pine nut tarator
Sardine fillets on toast topped with sweet onions and raisins and pine nut, garlic, lemon, sumac spices, parsley, olive oil tarator similar to a pine nut pesto

 

Sea bass carpaccio with chilli oregano & olive oil
Fresh Portuguese Algarve sea bass carpaccio ceviche with chilli, oregano, micro herbs, asparagus tips & olive oil

 

Greek salad cucumber boats
Cucumber with centre cut out filled with diced cherry tomatoes, red onion, olives, feta cheese, oregano, mint served with tzatziki sauce

 

Chicory with mixed pulses & grains
Sautéed chicory/endive lettuce served with borlotti bean, tomato, lemon, garlic puree finished served with lentils, crispy onion rings, anchovy & panko crispy breadcrumbs

 

Italian summer figs & mozzarella salad
Fresh figs caramelised with honey served with mozzarella cheese, rocket salad & balsamic dressing

 

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

 

Corn cakes with beetroot & apple salad
Sweetcorn, feta cheese, celery seeds, fennel seeds, cumin, tarragon, eggs, flour, garlic, shallot muffin cakes served with Granny Smith, beetroot, parsley salad with Greek yoghurt, lemon, sherry vinegar, cumin seeds, fennel seeds dressing finished with fresh basil & micro herbs

 

Seared tuna with fennel, radish & cucumber salad with Thai flavoured dressing
Rare tuna on a bed of fennel, cucumber, radishes, beansprouts, coriander, crushed cashew nuts served with sesame, lemongrass, lime, soy & ginger dressing

 

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

 

Duck watermelon & pomegranate salad
Shredded duck confit with watermelon, pomegranate seeds, mint, coriander with tamari, lime & Szechuan pepper dressing

 

Hummus marinated chicken satay skewers
Chicken marinated with hummus, coconut milk, curry powder served with peanut sauce, roasted peanuts & Asian slaw coriander salad

 

Squid chorizo, chickpea, tomato olive & chilli salad
Freshly caught local Algarve squid with chorizo, chickpeas, cherry tomatoes, black olives, spinach salad with lemon, chilli & olive oil dressing

 

Smoked salmon pâté with crisp bread fennel & apple salad
Smoked salmon pâté served with fennel and apple salad & crisp breads

 


Main Course

 

Spiced duck with figs
Duck breast marinated with soya sauce, ginger, garlic, orange, honey, five-spice cooked with fresh Algarve figs

 

Whole leg of lamb
Deboned and rolled leg of lamb stuffed with rosemary, parsley, pine nuts, green olives, anchovies, garlic, onions & breadcrumb stuffing 

 

Oriental chicken with guacamole
Chicken breast marinated with soya sauce, ginger, garlic, honey, chilli, coriander, lime and sesame oil served with freshly made avocado guacamole

 

Duck breast with root vegetables & beetroot pureé
Duck breast served with roasted carrots, Swede, baby yellow & pink beetroot, beetroot pureé, sorrel leaves & fresh thyme

 

Balsamic Portuguese black pork fillet
Portuguese black pork cooked with small onions with balsamic sauce 

 

Chargrilled teriyaki lamb chops
Rack of lamb chops marinated and cooked with sakes, mirin, soya sauce served with pickled shallots, sautéed carrots, broccolini, asparagus, wasabi & tare sauce

 

Oven roasted rack of lamb matchstick potatoes with fenugreek leaves & wild mushroom pulao
Rack of lamb marinated and cooked with ginger, garlic, turmeric, chilli, cumin, malt vinegar, olive oil, crushed peppercorns served with basmati wild mushroom pulao, matchstick potatoes with cumin, fenugreek leaves & coriander

 

Sea bass with Provençal vegetables & basil oil
Sea bass fillet with artichokes, aubergine, courgette, spinach, mushrooms & red pepper finished with basil oil

 

Seared tuna with coriander, lime & ginger sauce
Portuguese tuna steak with soy, garlic, ginger, coriander, chilli, sesame oil & lime sauce served with sliced avocado

 

Corvina with sage served with a green asparagus & pesto risotto
Fillet of corvina cooked with sage served with green asparagus basil pesto risotto


Sea bream with Thai basil & ginger pesto
Sea bream fillet with Bok choy cooked with soya sauce, ginger, garlic with ginger, garlic, lime, basil, cashew nuts, sesame, chilli & soya pesto

 

Red mullet Caesar crushed new potatoes with spinach
Fresh Algarve caught red mullet filleted and served with crushed new potatoes, spinach mixed with Caesar dressing can be made with alternative fish if preferred

 

Moroccan lamb with harissa spiced couscous & chickpea salsa
Lamb rump steaks with spicy harissa spiced couscous & chickpea salsa

 

Rib eye of beef with soy & spice
Rib eye steak marinated and cooked with lemongrass, ginger, garlic, chilli, soy sauce, lime, spring onions, coriander & sesame oil

 

Black bream with toasted almonds brown shrimp & broccoli purée
Black sea bream fillets with brown shrimp/prawns cooked raisins, capers, shallots, garlic, white wine vinegar, lemon, thyme served with broccolini, broccoli puree, parsley & toasted almonds

 

Almond crusted salmon with cauliflower mash
Salmon fillet with crushed almond, parsley, Dijon mustard, lemon crust topping served on cauliflower mash & basil pesto

 

Pork belly with anise carrot purée & balsamic glazed carrots
Roasted belly of pork served with carrot, star anise purée served with roasted balsamic glazed carrots

 

Chargrilled leg of lamb with salsa verde & roasted beetroot
Leg of lamb deboned marinated with garlic, lemon, rosemary the sliced sautéed served with roasted yellow beetroot sautéed Savoy cabbage & salsa verde

 

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

  

Full menus which are available upon request 

 

 

 

 

 


 

 

 

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