Treasured C’s

• Tuna Tartare & Avocado Stack – citrus soy dressing; puffed rice-paper chips.
• Mahi Mahi or Beef Tacos – pico de gallo, avocado crema, pickled red onion, lime.
• Black Garlic Chicken Satay Bowl – peanut sauce, rice noodles, pickled cucumber salad.
• Custom Poke Bowls – tuna or salmon, pickled ginger, edamame, seaweed salad, sesame–soy dressing, jasmine rice.
• Preserved Lemon & Thyme Chicken Thigh – miso-buttered corn; herb and stone-fruit summer salad.
• Sweet Potato Shakshuka – spiced tomato-pepper sauce; sriracha butter; pickled onions.

Starters

• Cucumber, Garlic & Mint Gazpacho – chilled cucumber soup with mint, garlic oil, and crème fraîche.
• Crispy Rice with Spicy Wagyu – crispy rice squares with lightly torched wagyu tartare and chives.
• Spanish Tortilla – served with smoky tomato jam and aioli.
• Grilled Asparagus with Saffron Hollandaise – toasted almonds.
• Tomato or Fig & Goat’s Cheese Bruschetta – heirloom tomato, or roasted fig with whipped goat’s cheese and balsamic glaze.
• Burrata Caprese with Prosciutto – basil oil, marinated tomatoes, prosciutto shards.
• Bacon-Wrapped Scallops – pea purée and watercress.

Mains

• Fillet Steak with Chimichurri – thyme fondant potatoes; orange-balsamic carrots; asparagus.
• Spaghetti alle Vongole – clams, white wine, garlic, parsley, chilli.
• Eight-Hour Beef Ragù Tagliatelle – slow-braised beef ragù; pecorino.
• Steak Fried Rice – jasmine rice, sesame, soy, scallions.
• Grilled Tiger Prawns – corn, mint, pancetta salad; chilli-lime butter.
• Pulled Pork Brioche Burgers – smoky bacon jam, beer pickles; sweet-potato fries.
• Chilean Sea Bass with Lemon-Caper Butter – ratatouille, pressed potatoes, crème fraîche, caviar.
• Seared Snapper with Caponata – Sicilian caponata; basil oil.
• Mushroom-Stuffed Chicken en Croûte – wild mushroom duxelles; hasselback potatoes; grilled courgette.
• Roast Piri Piri Chicken – grilled hispi cabbage; brown-butter potato purée; herb-caper salsa; charred lemon jus.

• Key Lime Pie – zesty key lime pie with toasted meringue.
• Ice Cream Sandwich – homemade buttercream ice cream; warm marmite-toffee syrup.
• Chocolate Mousse – dark chocolate mousse with strawberries, raspberries, blueberries.
• Poached Pear – vanilla-poached pear, caramel ice cream, almond crumb.
• Tiramisu – espresso-soaked ladyfingers and mascarpone cream.
• Apple Crumble – warm spiced apple crumble with vanilla ice cream.
• Coconut Rum Panna Cotta with Pineapple Carpaccio & Lime Zest – passionfruit syrup.

• Heritage Sausage Roll – spiced apple purée, crispy sage, mustard glaze.
• Beef Tartare on Sourdough Thins – shallot, caper, chive; toasted sourdough crisps.
• Peruvian-Style Ceviche – lime and ají; red onion, coriander; plantain chips.
• Beetroot-Cured Salmon Blinis – buckwheat blinis, crème fraîche, dill, lemon zest.
• Caramelised Fennel & Sun-Dried Tomato Tarte Tatin – puff pastry; whipped goat’s cheese.
• Ham & Manchego Croquettes – smoked-paprika bravas sauce.
• Green Chilli Prawn Tostadas – avocado, pickled shallot.

Chef’s Style & Influences

Mediterranean and Latin influences with bright citrus, chilli, seafood, and refined comfort classics.