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, stone fruit & chorizo.

Slow-roasted oxtail bredie, in a rich tomato sauce. Served with confit potato.

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

Belgian Loin Ribs