MATE'S LUNCH & DINNER.

(Served with homemade bread)

Lightly buttered salt and pepper squid chunks served with homemade tartare sauce.

Black Angus beef, wild rocket, pomegranate seeds, gherkins, carrots, truffle mayonnaise.

Guacamole, cherry tomatoes, pickled red onions, lime, avocado mayo, tempura prawn, Sriracha sauce.

King prawns, tomato sauce, garlic, fresh chili, parsley, olive oil, black pepper. Served with homemade bread.

Scallops, celeriac purée, Jerusalem artichoke chips, king oyster mushrooms, Lemongrass Sauce.

Camembert cheese, walnut, honey, rosemary, truffle, served with homemade bread.

Toasted bread topped with fresh tomatoes, mozzarella, and basil pesto, finished with olive oil.

Roasted bone marrow, caramelised onion jus and grilled focaccia.

Italian olives served with 24-month-aged Parmigiano.

Toasted bread topped with rich ragù, creamy burrata and wild rocket, finished with olive oil.

Mixed mushrooms, mozzarella, truffle oil, fresh herbs.

Burrata, basil pesto, mozzarella, tomato sauce, prosciutto crudo.

Chicken breast, sweet corn, cherry tomatoes, organic Parmesan cheese, and romaine lettuce.

Mixed leaf salad, ripe avocado, grilled prawns, smashed feta cheese, cherry tomatoes, drizzled with extra virgin olive oil and a squeeze of lemon.

Creamy burrata over mixed leaves with a sun-dried tomato vinaigrette and diced garden relish.

Chicken, mixed vegetables, Parmesan cheese, drizzle of basil oil.

Wild mushrooms, truffle oil, shaved Parmesan.

Fresh tagliatelle pasta served with a slow-cooked wild boar ragù, finished with Parmesan shavings.

Cherry tomatoes, tiger prawns, white wine, parsley.

Tagliatelle, prawns, mussels, squid, fresh tomatoes, garlic, olive oil, basil.

Guanciale (Italian cured pork), egg yolk, Pecorino cheese.

Porcini mushrooms, beef broth, mascarpone, fresh chives, truffle paste.

Guanciale, San Marzano tomatoes, Pecorino Romano, chilli.

Braised veal shank, saffron risotto, gremolata.

Pan-seared salmon fillet served with seasonal vegetables and celeriac purée.

250g ribeye steak, vegetables, peppercorn sauce.

Octopus, baby potatoes, roasted red pepper sauce, prawn bisque.

Creamy mashed potatoes, port sauce, curly kale.

Fresh tomato, red onion, lettuce, and light house sauce on a whole wheat bun.

40-hour sous vide, creamy mashed potatoes, demi-glace, fresh chives.

24-hour sous vide, truffle lamb jus, creamy mash, steamed broccoli.

Crispy breadcrumb-coated halloumi fries.

Padrón peppers served with creamy smashed feta

Crispy sweetcorn tossed with Parmesan, chives, garlic and smoked paprika.

Mirin and soya sauce, garlic and chilli flakes.

With olives, cherry tomatoes and rosemary.