Tricolora of Fish
For those that can’t decide, the chefs selection of three different fish.
Japanese Seafood Medley
Sea Bass, mussels & king prawns in white wine, ginger & soy steamed in a“Papillote”.
Lobster Thermidore
The classic dish of diced lobster in a rich mustard and mornay sauce served in two half shells sprinkled  with parmesan cheese and browned under the grill.
Seafood Platter for Two
The ultimate seafood meal with an extensive range of fish, including lobster,
oysters, crevettes, mussels and a selection of 3 different fish.

Honey Lamb Cutlets
Tender cutlets of  New  Zealand lamb, pan fried to perfection on a bed of creamy wholegrain mustard mash accompanied with a honey and red wine  jus.
Peppered Chicken with Mushrooms
Sautéed strips of chicken breast, dusted in peppercorns, flamed. in brandy and red wine then finished in a creamy mushroom sauce.
Chicken Verona
Chicken breast char-grilled and topped with tomato, diced peppers, olives and mozzarella.
Roast Duck
1\2 roast duck, served with a plumb and ginger glaze.
Medallions of Pork Dijonaise
Pork fillet tossed in flour & gently pan-fried with mushrooms, and onions finished with a Dijon mustard and Cognac sauce and topped with caramelised apples.
Grilled Lambs Liver & Bacon
Delicate strips of lambs liver, with slices of bacon simply grilled and served with
caramelised onions in a red wine gravy.
Chicken Shanty
Boned breast of chicken in a roulade of smoked salmon, smothered with Norwegian prawns in a light Chablis sauce.
Char-grilled Sirloin Steak
Tasty 8 oz sirloin, char-grilled to your liking
Char-grilled Rump Steak
A massive 16 ounces of flavoursome rump steak.
Char-grilled Rib Eye Steak
10 ounces of prime rib eye steak.
Char-grilled T-Bone Steak
Back to tradition, a hearty 16 oz steak, cooked to your liking
Char-grilled Fillet Steak
The very best cut of prime fillet steak.