Dutch Style Frites

Aioli Tomato Sauce, Tomato Chutney

Lemon Tart, Strawberries, Berry Coulis and Cream

Vanilla ice

Cream with Black fig vincotto Glass Biscuit

Chocolate Crumble and Chocolate macaroon with a Ginger and Lime Butterscotch sauce

Roasted pork Belly with Singapore Style Noodles

Main Course; Apple and Chili Glaze

Slice of Brie with Biscuits, Toasted Baguette and Fruit

Dessert

Complimentary Sezgfredo Coffee

Fresh Crusty House Baked Baguette and Ciabatta Rolls with Garlic Butter

Spinach Salad with Maple Roasted Spiced pumpkin and roasted soy Nuts

Potato Salad with Smoked Salmon with fresh Beans. White Anchovies and Sesame Seaweed

Calamari – Pepper and salt – Flash fried served in a Salad of Bean shoots, Coriander, Carrot, Asian and Garden mint (s) and a Dressing of fresh and Galangal

French Style Gnocchi

Napoli sauce Topped with parmesan

Light Beer battered fresh fish with Chips, salad, tartare Sauce and Lemon

Roasted pork Belly Slider on a Ciabatta Roll with a Salad of Coriander, Avocado, Cucumber and Bean shoots- sambel and mango Chutney

Char grilled eye fillet Steak (pasture Fed) Horseradish Butter – fries and Salad

A Warm of Salad Du puy Green lentils and vegetables in a Cabernet vinegar and Grape seed oil Dressing – Char grilled Egg plant – Heirloom Tomatoes – pea puree

Two eggs on Toast (poached, fried or scrambled)

Cooked Breakfast

Two eggs Country smoked Streaky Bacon, Tomato on Toast

Buttermilk Pancake with Spinach and a Warm Salad of Heirloom Tomatoes and Basil

Bacon

Avocado

Mushrooms

Smoked Salmon

Gluten Free Bread

Tomato

Toast

Egg

Fresh Crusty House Baked Baguette and Ciabatta Rolls with a Seaweed Butter and Olive oil

Calamari – pepper and Salt – Flash Fried served in a Salad of Bean shoots, Coriander, carrot, Asian and Garden mint (s) and a Dressing of fresh Ginger and Galangel (GF)

Roasted Chat potato Salad with Smoked Salmon with Fresh beans, White Anchovies and sesame seaweed

Crispy fried Spiced soft shell Crab with a Dipping Sauce of Honey. Chili, fish sauce and Rice Vinegar (GF)

French style Gnocchi- Blue Cheese, Cream and Roasted Pears

A Warm of Salad Du puy Green lentils and vegetables in a Cabernet vinegar and Grape seed oil Dressing- Char grilled Egg plant – Heirloom Tomatoes –pea puree (GF & V)

Half Roasted Duck (boned), served on stir fried young Buc Choy with Sesame oil and Garlic finished with a Caramelised Soy and Anise Sauce

Char Grilled Eye Fillet Steak (pasture Fed) – mashed potato, Broad Beans, Roasted Mushrooms and Roasted Shallot – Red wine sauce (GF)

Roasted pork Belly with Singapore Style Noodles – Apple and Chili Glaze

Prawns and Fresh Fish in a Crisp Beer Batter with Chips- Tartare Sauce- Tomato Chutney- Side Salad

Fresh Fillet of fish –Daily Special

Grilled pear, Rocket and parmesan salad

Season’s side salad

Creamy Mashed potato

Peas and Beans with Goats Cheese and Soy Roasted Nuts

Dutch Style Frites

Dessert plate for Two – Lemon Tart, Chocolate Crumble- Butterscotch Ginger and Lime Sauce French Macaron, Vanilla Bean ice Cream with Black Fig Vincotto

Flouch’s Baked Caramelised Topped Lemon Tart- Strawberries with pernod Double Cream

Orange and Passion Fruit Souffle – Vanilla Bean Ice Cream

A Selection of Cheeses House made walnut and Zucchini Bread Toasted Bazuette, water Biscuits Quince paste and fruit

One Cheese / Two Cheeses / Three Cheeses