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
Main Courses
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
25.00 GF
28.00
GF
22.00
28.50
GF
29.00
27.50
GF
30.00
GF
33.00 GF
Desserts
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
