Greek night
Starters
Prawn and spinach filo parcels with dill and cucumber salad
Charred watermelon and feta with black olives, green chilli, lime and mint dressing
Slow roasted pork belly, onion and bay compote, braised savoy cabbage and pork sauce
Mains
Garlic, Chicken, Herb stuffed squid, served with a spinach sauce, celeriac fries and olive dust
Succulent Lamb Balls, served on a butterbean puree, with a potato, parsley and garlic croquettes.
Mushroom and Aubergine moussaka served with a golden beetroot, red onion and radish salad
Dessert
Pistachio cake, roasted figs, minted blood orange and Greek yoghurt