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Reservations

Eye Fillet Pack

Eye Fillet Pack

2 x 250g eye fillets, Truffle mac and cheese, 1x chef selected side and 1 chef selected dessert

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Apple and Elderflower

Apple and Elderflower

Gin, Elderflower Syrup, Lemon Juice, Apple Juice. 14.1% Alc/Vol approx. 5.3 Standard drinks approx.

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Glazed baby carrots

Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum packed Carrots into the pot of water, and heat through for 5 minutes. Remove from the bag, place onto a serving plate, pour over juices.

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Green Beans with Harissa Butter

Green Beans with Harissa Butter

Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum-packed Green Beans into the pot of water, and heat through for 5 minutes. Remove from the bag, place onto a serving plate, pour over the harissa butter and juices.

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Char grilled Pumpkin with Spiced Yoghurt

Char-grilled Pumpkin with Spiced Yoghurt

Preheat the oven to 190°C. Roast for 10 minutes. Serve with spiced yoghurt.

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Grain Salad with Smoked Yoghurt

Grain Salad with Smoked Yoghurt

30 minutes before serving, remove the grain salad from the fridge to come up to room temperature. Combine the Grain Salad, herbs and seeds with the pomegranate dressing, place into a serving bowl and top with the smoked mountain pepper yoghurt.

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Popcorn Chicken with Chilli Mayo

Popcorn Chicken with Chilli Mayo

Preheat the oven to 190°C. Roast for 10 minutes. Season with salt and serve with chili mayonnaise.

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Truffle Mac Cheese

Truffle Mac and Cheese

Preheat the oven to 190°C. Place the mac ‘n’ cheese in an ovenproof dish and roast for 15 minutes.

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Morroccan Lamb – Serves Two

Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum packed Lamb Shoulder and the cous cous into the pot of water, and heat through for 15 minutes.
Remove the cous cous from the bag and place onto a serving plate.
Remove the Lamb from bag, place onto a serving plate beside the cous cous then pour over the sauce and juices.

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