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Masala Chops with Fried Rice
Marinated lamb chops seared and oven-roasted, served alongside spiced basmati fried rice and a fresh herb chutney.
Soy-Braised Duck with Greens and a Parsnip and Turmeric Purée
Pan-seared duck breasts served with a spiced parsnip coconut purée and sautéed spring greens in a rich soy reduction.
Pan-Fried Cod with Minted Peas, Broad Beans and Pancetta
A sophisticated fish supper featuring pan-fried cod served over crushed minted peas with crisp pancetta and tender broad beans.
Crispy-Skinned Chicken, Herbed Gnocchi and Mushroom Sauce
Chicken thighs are poached and pan-seared until crisp, served with handmade herbed gnocchi and a creamy blended mushroom sauce.
Jungle Curry of Guinea Fowl with Coconut and Lime Rice
Guinea fowl cooked in a Thai curry flavored with authentic paste, served with aromatic coconut and lime infused rice.
Potato Pancakes with Smoked Trout, Horseradish Cream and Pickled Beetroot
Potato blinis topped with char-grilled trout, homemade horseradish cream, and pickled beetroot for an elegant starter or main.
Smoked Quail with Port Dressing and Cauliflower Salad
Home-smoked quail served with a rich port reduction, crisp cauliflower salad, walnuts, and fresh oak leaf lettuce.
Fresh Lime Curd
A smooth and zesty lime curd made by whisking sugar, butter, eggs, and juice until thick and creamy.
Wrapped Monkfish
Marinated monkfish fillets wrapped in speck and sage, roasted until tender, and served with a rich red wine reduction sauce.