Mains
All Main Courses Are Served with a Choice of One Side Dish
Mussels with White Wine Broth, Crispy Bacon and Fresh Herbs
270
Pairs with Sauvignon Blanc
Coal-Grilled King Prawns with Chermoula and Grilled Lime
270
Pairs with Chardonnay and Pinot Noir
B’Bos Trout with Green Olive Salsa Verde and Fresh Herbs
325
Pairs with Chardonnay and Pinot Noir
Pappardelle Arrabbiata Pasta with Cherry Tomatoes, Parmesan and Basil ( V )
245
Pairs with Red Blend and Syrah
Charred Ribeye with Bordelaise Sauce and Baby Caramelised Onions
295
Pairs with Pinot Noir and Red Blend
Lamb Cutlets with Mint Pea Purée and Crispy Chickpeas
335
Pairs with Chardonnay and Red Blend
Boeuf Bourguignon with Beef Chuck, Bacon, Rich Red Wine Sauce,
290
Portabellini Mushrooms and Baby Onions Pairs with Pinot Noir
Side dish options
Roasted Pumpkin with Labneh, Sage, Pumpkin Seeds and Burnt Honey Butter ( V )
Asparagus with Watercress and Herb Velouté, Feta Cheese and Black Pepper ( V )
Garlic Parmesan Fries ( V )
Mashed Potatoes with Herb-Infused Cream ( V )
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