Old school veal schnitzel with creamed baby spinach, brandy pearl onions & mint salsa. Served with your choice of starch.

Char-grilled free-range chicken supreme with artichokes, blistered tomatoes, fennel, mangetout, seasonal fruit & chorizo.

Slow-braised oxtail bredie in a rich tomato sauce. Served with confit potato & fine green beans.

Combination of beef cheeks & rump, slow-cooked in Burgundy style red wine with pearl onions, carrots, mushroom & bacon. Served with carrot & turnip purée. A classic.

Belgian loin ribs