Spelt 'risotto'

Tomato creamy spelt with roasted vegetables of baby aubergine, yellow courgette, red pepper and butternut squash

Soy glazed mackerel

Baked mackerel fillets

marinated with ginger, lime and a touch of soy sauce

served with a warm salad of steamed bok choi, broccoli,

 rainbow carrots and sesame seeds glazed

drizzled with a lime, chili and mango dressing

Baked ricotta

Warm salad of quinoa, roasted vegetables and baked ricotta cheese

topped with a roasted tomato and rosemary chutney, fresh mint & basil

free range chicken

Baked free range chicken breast, marinated in lemon zest and tyme

served with curly kale, cavolo nero,

romanesco cauliflower and butternut squash

drizzle with a Manuka honey and toasted pumpkin seeds dressing

Chinese vegetables skewers

Honey soy glazed vegetable skewers,

on sesame scented rice noodles with chillies, sweet corn, peas

and shitake mushrooms 

garnished with toasted sesame seeds

Pizza Rossa

Pizza Rossa

(home-made pizza dough with a fresh tomato cooked rich sauce)

Five spice marinated free range chicken, chillies, asparagus,

shitake mushrooms and spring onions

garnished with fresh rocket and drizzled with a light creamy, lime and coriander sauce

Steam prawns salad

Oriental sesame steamed prawns

with pineapple, bean sprout, peppers, lettuce and rice noodles

drizzled with a spicy lime-honey sweet & sour dressing and garnished with homemade pickled cucumber & fresh mizuna leaves

Venison skewers

Indian spicy marinated venison skewers with lentils, roasted vegetable of butternut squash, peppers, shallot and baby aubergine drizzled with a tomato chutney and yogurt