Head Chef's recommendation
Charcoal grilled plump chicken thighs marinated with lime, garlic, chilli, coriander and ginger, served with a light crème fraîche and chive dressing
Succulent chicken thighs, scented with tandoori spices, cumin and yoghurt, charcoal grilled and served with spicy mango chutney, mint and cucumber raita
Tender chicken thighs, glazed western style with our own sweet, smoky, sticky barbecue sauce
The best baby back ribs marinated in Chinese five-spice, rich hoisin sauce, spring onions, fresh ginger and served with a soy, tomato and honey sauce
Pork filet tenderloin, red onions and sweet roasted peppers, marinated in fresh oregano and toasted cumin seeds, accompanied by a summer Bramley apple chutney
Thick cut lamb steak tossed in our mint, garlic and mustard glaze, grilled with fresh rosemary and served with a red wine glaze
Skewered, finely chopped lamb flavoured with spring onion, fresh chillies, garlic, coriander, parsley and mint, blended with middle-eastern spices and served with a tomato salsa dressing.
Prime cut of Scotch beef brushed with extra virgin olive oil, sprinkled with sea salt and a selection of cracked peppercorns.
Finest Scotch Angus beef steak, chopped and seasoned, flame grilled to perfection, served with sweet caramelised shallots and garlic butter
Juicy pork and leek, spicy Cumberland and French style Toulouse, with a homemade caramelised red onion and tomato relish and a selection of mustards
Scottish salmon and cold water tiger prawns, marinated with lime, lemon, garlic, chive, tarragon and with a hint of fresh red chilli, served with a mild chilli mayonnaise
Char grilled swordfish steak marinated in extra virgin olive oil, glazed with a tarragon, parsley, chive, chervil and dill butter, with a plum tomato and roasted sweet pepper relish
Head Chef's recommendation
Haloumi cheese marinated with thyme, oregano, rosemary and mint, tossed in garlic olive oil, and skewered with baby courgettes, red onion slices, bay leaves and sweet potatoes, served with a rich tomato and cucumber salsa
Folded flour tortillas filled with spinach, Monterey Jack cheese, and char roasted peppers, barbecued until crisp, served with an avocado, chilli and sour cream dip
Large, flat, open mushroom, brushed with garlic and parsley butter, filled with chargrilled asparagus spears and topped with goat’s cheese and crispy red onions.
Foil-wrapped, crisp Italian garlic ciabatta, stuffed with mozzarella, roasted plum tomatoes, mediterranean olives and fresh basil leaves.
Sweet potato, celeriac, carrot, courgette, potato and parsnip, blended with rosemary, onion, garlic and thyme, barbecued until golden and served with a mild, creamy, curried yoghurt dressing