Burrata is a fresh Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typical of Apulia.

Filetto Rossini

The dish comprises a beef tournedos (filet mignon), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute.

Fillet Steak

The fillet is a very tender steak muscle which comes from the lower middle of the back and forms part of the sirloin. The fillet muscle is so tender because it does the least work. … Fillet steaks are traditionally cut a bit thicker than other steaks, about 4cm or 1.5 inches.

Gamberoni Piccante

Sautéed king prawns with garlic chilli, tomato sauce, white wine / or white wine and garlic and chilli served with homemade bread.

Rack of Lamb

Lamb is often regarded as heavy but a rack rarely is – it’s a tender cut with a delicate flavour that would suffocate in a rich sauce; infused butter, light spices and accompaniments such as summer vegetables and ratatouille are ideal.

Scallops and Parma Ham

Only the freshest scallops are ever used, all supplied by our local sustainable supplier. Parma Ham is a completely natural food with nothing added except salt.  Making a Parma Ham is a long and painstaking process. The curing is controlled carefully so that the ham absorbs only enough salt to preserve it to retain its distinctive sweet flavour.

Scallops and Prawns

Lovely prawns and scallops in a mouth watering sauce which is delicious mopped up with some crusty bread. Listen to the sizzle as its served up on a sizzling plate!

Surf and Turf

A typical seafood component would be lobster, prawns, shrimp, squid or scallops, any of which could be steamed, grilled or breaded and fried.


Tiramisu is a coffee-flavoured Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.

Tagliata di manzo

This is a great way to serve a seared piece of fillet. The crusting of the thyme and sea salt on the outside gives it a lovely flavour and texture. Being such a simple dish, it is all about good ingredients.