STARTERS

Chilli salt & pepper squid – lime aioli, lemon (gf)
Achiote chicken tacos – guacamole, cucumber-coriander salsa
Caprese salad – Buffalo mozzarella, roma tomatoes, balsamic glaze (gf) (v)

MAINS

Pesto linguni – char grilled vegetables, shaved parmesan cheese (v)
Oven roasted salmon fillet – cauliflower puree, broccolini (gf)
Oven roasted chicken breast – pearl cous cous, parsley, mint, dates (gf)

DESSERTS

Warm churros – chocolate dipping sauce
Sticky fig pudding – butterscotch sauce