potato leek

fried vegan ravioli stuffed with broccoli, red pepper, cauliflower and peri peri spice

fried artichokes over arugula with hot honey, candied walnuts and burrata

pan seared bacon wrapped cod topped with a lemon caper sauce, served with baked polenta and spinach

grilled lamb chops with truffle risotto with mushroom, roasted pepper, arugula, shaved parmesan tossed with spinach drizzled with truffle balsamic glaze