top of page
Menu

GF = Gluten Free

Starters

Santiago's Green Goddess Salad  spinach, cabbage, cucumber, spring onions, celery, apple, edamame & dates with lentil, turmeric & lemon hummus & Green Goddess herb dressing (Vegan)

Homemade Chicken Liver Pate tomato chutney, sourdough toasts

Asparagus Tartlet: fresh green asparagus, white asparagus & Manchego cheese sauce, fresh peas, Manchego shavings, mint & lemon dressing

Goan Spiced Prawns: with coconut curry sauce, crispy Pani Puri with spiced potato filling, coriander & mint chutney, sweet tamarind sauce
(available vegan)

Persian Duck Salad: marinaded duck breast, lentils, roasted sweet potato, aubergine chutney, quinoa, cranberries, carrot pickle, dried cranberries, pistachios, orange & herb dressing​​

Beef Carpaccio: with horseradish cream cheese, finely chopped cornichons, shallots, capers & parsley with rocket & toasts

Pan Seared Scallops & Finely Sliced Octopus: with baby new potatoes in smoked paprika oil, potato velouté sauce, chives

Salmon Crudo: finely sliced raw salmon with a coriander, ginger, lime & coconut sauce, crispy leeks & a soy, honey & sesame dressing 

 

       

 

  12.00        GF

 

   

 

12.00 

13.50

 

 

14.50

 

 

14.50 

GF​

 

 

 

14.50 

GF​

15.50

GF

14.50

GF

cheesec ake.jpg
Main Courses
tiles_edited.jpg

French Style Chicken: free range breast in mustard marinade with bacon lardons & a white wine, tarragon & creme fraiche sauce with new potatoes & sauteed leeks

 Honey Glazed Duck Breast: with radicchio, red wine & beetroot risotto, basil & walnut pesto, broccolini

 

Turkish Halloumi, Feta and Spinach Pastilla: in filo pastry with caramelized onions, almonds, raisins & herbs served with tahini, yoghurt & mint sauce, smashed feta & herb new potatoes (Vegan available)

John Dory Fillet & King Prawns cep mushrooms, garlic, parsley & shallots with samphire & asparagus, new potatoes & a vermouth beurre blanc sauce

 

Thai Green Curry Monkfish: with vegetable gyozas dumplings, roasted aubergine, rice noodles, Thai green curry sauce, mini crispy onion rings (Vegan available)

Asian Slow Cooked Pork Cheeks: sweet soy & Pedro Ximenez caramel glaze, shimeji mushrooms, sesame cabbage slaw, apple miso puree, sushi ginger rice

Cambodian Lamb Shank Saraman: spiced coconut & tamarind curry sauce, toasted peanuts, lemongrass rice, garlic greens, pickled vegetables

Chargrilled 30 Day Matured Prime Fillet Steak chunky potato wedges & sautéed fresh vegetables with garlic & herb butter (GF) or peppercorn sauce

tiles_edited.jpg
tiles_edited.jpg

  25.00 GF 

 

 

28.00 

GF​

 

22.00

 

 

 

 

 

28.50

GF​

 

 

 

29.00 

 

 

 

 

 

27.50 

GF​

 

 

​30.00 

GF​

 

 

 

33.00 GF

beef cheeks.jpg
Desserts
tiles_edited.jpg
tiles_edited.jpg
tiles_edited.jpg

10.50 

 

 

 

10.50 GF

 

 

 

10.50

GF

 

​​​

10.50​

GF​

 

 

10.50 

 

7.25 GF

 

4.75 glass 24.00 bottle

 

5.50 glass

Toffee Banana Caramel Tartlet: banana mouse filling, topped with sesame caramel, & caramelized banana served with dulce de leche ice cream & sesame praline

White Chocolate & Strawberry Dome Cheesecake; peanut shortbread base, strawberry cheesecake, strawberry compote, white chocolate coating, basil syrup strawberry sorbet

Black Forest Semi Freddo: layered semi frozen Amaretto whipped cream, crushed amaretti biscuits, cherry compote & chocolate ganache served with cherry curd & chocolate ice cream

Santiago's Bounty Affogato a scoop of coconut ice cream topped with an espresso & a chocolate tequila liqueur shot

 

Apple, Cinnamon & Ginger Bread Pudding  layered with cinnamon poached apples, rum & ginger custard with vanilla ice cream

Ice Cream & Sorbet Selection

ask for flavours, choose two

Moscatel Naranja

a light Moscatel from Malaga with a touch of orange

Don PX Pedro Ximenez

a prize winning natural dessert wine

Lemon Milf.jpg

​© 2023 by Absinthe. Proudly created with Wix.com

  • w-facebook
bottom of page