Entrées
| Oven-baked field mushrooms with chicken mornay, fresh herbs and gratinated with mozzarella cheese |
18 | |
| Salt and pepper calamari with mixed leaves |
18 | |
| Sizzling garlic prawns in butter, basil and napolitana sauce |
22 | |
| Hotpot with prawns, calamari, octopus and mussels in chilli, olive oil and garlic |
22 |
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| Grilled scallops in shell with a zesty lemon, garlic and white sauce |
21 | |
| Roasted pork belly with English spinach and orange jus |
18 | |
| Prawn and whitebait fritters with salad, sweet potoato and bacon sauce |
18 | |
| Vegetarian plate: polenta, field mushrooms, wilted spinach, eggplant and zucchini, finished with salsa verde |
18 | |
| Spaghetti Marinara with prawns, calamari, fish and scallops in napolitana sauce with a touch of cream |
20 | |
| Risotto with beef, blue cheese, spinach and onion in a light creamy garlic sauce |
19 | |
| Penne with chicken, pine nuts and English spinach in a white wine sauce with a touch of cream | 18 |
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