Ambrosia

Served with warm bread

Crispy halloumi courgette fritters made with spring onions, parsley and carrots. Served with minted yoghurt

Puff pastry stuffed with Greek feta cheese, finely chopped fresh mint & baby spinach. Served with Ben's sweet chili

Hand Crafted Fishcake with wild wilted spinach and anchovy sauce

White wine, garlic & creamy tomato sauce

Baby prawns with touch of garlic and cream. Finely chopped mixed peppers and wild mushrooms. Topped with melted cheddar cheese & tomato sauce served with focaccia bread

Served with roasted peppers & sundry tomatoes

Pan seared calves liver with herbs, tomato sauce touch of wine served with baby spinach & toasted focaccia bread

Tiger King Prawn, mix seafood and Shetland mussels. Cooked in garlic, white wine and creramy tomato sauce

Mix herbs blended with grilled minced lamb. Served with creamy mash mix leafs

Linguine with creamy mushroom sauce served with parmesan cheese

Grilled tender cubes of chicken. Served with rice & mix leafs

Pan-seared chicken breast in a creamy wild mushroom sauce & wine. Served hand cut chips

Served in a Brioche bun with lemon – tarragon mayonnaise, dill pickles, vine tomato, red onions and hand-cut chips (ADD: Provolone Cheese or Crispy Bacon – £1)

Oven-baked seasoned vegetables with creamy tomato sauce. Served with basmati rice

Served with custard

Vanilla, Chocolate or Strawberry

Russian Standard Platinum Vodka, Tomato Juice and our Homemade special Spice Mix Garnished with Celery, Lemon Wedge and Cracked Black Pepper

Russian Standard Platinum Vodka, Lime Juice, Gomme Syrup topped up with Ginger Beer Garnished with Fresh Lime

Markes Mark and Drumbuie stirred Over Ice Garnished with Orange Twits

Markers Mark, Martini Rosso & Angostura Bitters Garnished with Orange Twist and Maraschino Cherry Served To Your Liking – Sweet, Dry Or Perfect

Your Choice of Spirit stirred with Maple Syrup, Angostura Bitters, Orange Bitters, Garnished with Orange Twist

Markes Mark Bourbon, Angostura Betters, Lemon Juice, Gomme Syrup and Egg White Garnished with Maraschino Cherry

Havana Especial Rum, Fresh Mint Leaves, Lime and Brown Sugar, topped up with Soda Water Garnished with Mint Leaves and Lime Wedge

Havana Especial Rum, Fresh Mint Leaves, Lime and Brown Sugar, topped up with Champagne Garnished with Mint Leaves and Lime Wedge

Sagatiba Cachaça, Fresh Lime and Brown Sugar Garnished with Fresh Lime

Gordons Gin, Fresh Blackberries, Cream De Mure, Lemon Juice and Gomme Syrup Garnished with Lemon Slice

Havana Especial Rum, Fresh Raspberry, Mint Leaves, Pineapple Juice, Lemon Juice and Gomme Syrup Garnished with Fresh Mint and raspberry

Green mark Vodka, Kahlua, and a Double Shot of Espresso Garnished with Coffee Beans

Havana Especial, Cointreau, Strawberry Puree, Gomme Syrup and Lime Juice Garnish Fresh Strawberry

Hendricks Gin, Cointreau, Lime Juice and Gomme Syrup Garnish Slice of Cucumber

Absolut vodka, Fresh Chilli & Raspberries, Cream De Fraise, Lemon Juice and Gomme Syrup Garnish Fresh Raspberries

Absolut Vanilla Vodka, Home Made Valrhona White Chocolate Cream, Cream De Cacao White and Tia Maria Garnish Chocolate Powder

Green Mark Vodka, Apple Sourz, Apple Puree, Apple Juice, Vanilla Syrup and Lemon Juice Garnished with Star Fruit Served with a Champagne Chaser

Absolut Vanilla Vodka, Passion Fruit Puree, Passion Fruit Syrup, Vanilla Syrup and Lemon Juice Garnished with fresh Passion Fruit Served with a Champagne Chaser

Green Mark Vodka, Strawberry Puree, Cream De Fraise, Gomme Syrup and Lemon Juice topped up with Champagne Garnished with Fresh Strawberry

Martel VS Cognac, Angostura Bitters, Brown Sugar and Boisdale Champagne Garnished with Orange Twist

A blend of 50% Ugni Blanc, 40% Colombard and 10% Sauvignon Blanc with the majority grown in the Languedoc-Roussillon region. Unoaked and fermented at low temperatures to preserve the aromatic quality of the grapes, it shows delicate citrus and passion fruit flavours with floral notes and a lively, dry finish

A blend of 70% Verdejo and 30% Sauvignon Blanc; both varieties benefit from the relatively cool conditions experienced in the vineyards, particularly at night, which are nearly 500 metres above sea level. Made without the use of oak, this is a fresh and delicately flavoured wine with refreshing, citrus fruit

Grapes from the Veneto region are cool-fermented in stainless steel and bottled young. Pale straw colour, dry, with a warm perfume of ripe peach and pear, hints of elderflower and a good mouth-feel; soft acidity with a bright and fresh finish

Chenin Blanc grapes are harvested from south-west facing, low-yield-bearing bush vines from Stellenbosch and False Bay regions. After a one day settling period, the wine is cold fermented and left on the lees for four months with lees stirring every two weeks. Strong lychee, citrus and guava aromas on the nose, with ripe pineapple and peach flavours that follow through on the palate; these complement the rich, yet crisp mouth-feel

With a bright green hue, this Riesling flaunts a bouquet of fragrant aromas featuring fresh lime coupled with subtle hints of musk. The juicy, vibrant palate shows luscious citrus and a crisp mineral acidity, ensuring drinkability whilst young. At Bay of Fires, they choose to blend grapes harvested from a number of premium regions across Tasmania; the grapes for this wine come from the Derwent and Coal River Valleys, regions that are relatively cool and dry, producing wines that are perfumed

Picpoul is one of the oldest indigenous grapes of the Languedoc region; its use recorded in the 17th century. Today it is most famous for the wines produced around the village of Pinet, which is close to the coast, just west of Sète. Unoaked the wine shows a good level of freshness for a wine from such a warm climate, with a citrussy and stone fruit character highlighted with floral notes

Made from 100% Sauvignon Blanc sourced from vineyards in both the Wairau and Awatere valleys of the Marlborough region. Settled juice is fermented with a range of yeasts at cool temperatures for about three weeks; a period of resting off the lees is followed by bottling. A generous and lifted style, showing powerful aromas of melon, nettle and snow pea; the palate bursts with fresh citrus, grapefruit and melon notes, the fruit carrying through to the aromatic finish

Gavi, most celebrated unoaked, fresh and minerally white wine, is made from the Cortese grape, grown in vineyards in the south-east of the region. The Toledana estate has been growing Cortese and making this classic dry white for over 150 years very complex citrusy and easy to drink

The grapes for this fresh, minerally wine come from a 20-hectare estate where the average age of the vines is about 20 years. The juice is fermented in stainless steel vats and the wine aged for about six months on the fine lees prior to bottling. Typical fresh, minerally palate with the richness of fruit

The top Sancerre cuvée from Joseph Mellot and a comprehensive demonstration of the quality that Sancerre can produce. Fermented and partially aged in a mix of new and seasoned oak barrels. Shows incredible intensity and elegance with a complex palate that evolves in the mouth. Whilst all the typical gooseberry and grassy flavours are there, so much more appears such as candied grapefruit, lime zest and hints of pineapple

Puligny is a white wine town, the brown limestone with marls and limey-clays are the perfect substrate for Chardonnay, the lower parts of the appellation are noted for their high water table. The wine is aged in French oak barrels, 30% new, for about 17 months. Light gold, with greenish highlights, this classic wine shows both minerality and fruit up front. The bouquet brings together hawthorn blossom, green fruits and a hint of buttered toast

Fashioned from grapes grown in some of the highest vineyards in the Côtes de Provence. Grenache is blended with the punchier Syrah with its ripe cherry and raspberry flavours; a smattering of Vermentino provides delicacy and a hint of white pepper

This delicious, deep-coloured rosé is made using Cinsault grapes which are harvested in the cool of the early morning and only allowed a short maceration on the skins after crushing, to extract just the right amount of colour. Cool-fermented in stainless steel tanks and bottled early to capture all the fresh summer-fruit flavours

Berries cherries and little space with soft tannin and low acidity satisfying wine with nice rich of fruit

A light fresh red made from grapes grown in the Languedoc-Roussillon region the blend 70% cardigan 25%grenache and 5% syrah unoaked and fermented at relatively cool temperatures to maintain the grapes aromas it shows strawberry and cherry with a note of spice

Made from 100% Nero d'Avola grapes grown on the fertile volcanic soils of Sicily. Bright and lifted fresh cherry and bramble fruit aromas on the nose; the palate is generous, yet not weighty, displaying a fruit salad of red and dark berries and a note of vanilla oak on the finish

The Pinot Noir grapes come from vineyards located in the south-west of Languedoc Roussillon, close to the Pyrénées Mountains; about 30% of the blend is aged in French oak. The smooth, velvety palate shows cherry and blueberry flavours backed with a hint of sweet oak spice

Made from 100% Sangiovese, grown in the best Chianti vineyard sites, after a relatively long fermentation the wine is matured for about a year in large oak barrels, prior to an additional four months in bottle. Ruby-red with red fruit and savoury notes; the Riserva shows more weight on the palate than the basic Chianti

Moreto, Castelão and Trincadeira grapes are employed to make this fruit-driven wine; the first and third can be used in the production of port – called Tinta Francisca and Tinta Amarella in the Douro. After de-stemming and crushing, the grapes are fermented at quite a high temperature and allowed to go through a malolactic fermentation with no oak ageing shows fresh berry aromas on the nose and soft tannins on the finish

Rioja made from an equal blend of sustainable and organically farmed Tempranillo and Mazuelo grapes. Shows aromas of ripe cherry, plum and blackberry with notes of savoury, liquorice spice; the palate is bright and fresh with sweet, ripe fruit and again a note of spice

Made from Corvina, Rondinella and Molinara grapes grown in the heart of the hilly area of Valpolicella. Fermented and matured in stainless steel to preserve a fresh fruity style with ripe tannins. Fragrant aromas of cherry, redcurrant and blackberry, with a hint of blackpepper and walnut. It is light to medium-bodied in style with soft tannins and pure fruit flavours

Grapes harvested in the Tupungato region of Mendoza, from vineyards over 1,300 metres above sea level, are employed in the production of this fruit-led Malbec intense ruby-red the nose shows aromas of red fruits damson flavours fresh and juicy

The second wine of Haut -Bages Libéral and a blend of 80% Cabernet Sauvignon, 17% Merlot and 3% Petit Verdot. Generally the grapes come from younger vines, 15 years old rather than 30 years old, and the wine spends about a year in barrel. Fresher and lighter in style, it still has the classic hallmarks of Pauillac and Haut -Bages Libéral: elegance, ripeness and fine tannins

Located about five miles south of Beaune, the village of Meursault is rightly famed for its white wines. However, about one in every twenty-five bottles it produces is red. It is said that the name Meursault means 'Mouse's Jump' because, in the past, the plots producing red wine would not have been separated from those producing white by more than a mouse's jump. These Pinot Noir plots are situated to the north, close to Volnay on rocky soils with plenty of red clay. Only about 900 bottles very well balanced the vine shows plenty of elegance and finesse with aromas red

The most famous of the Vins Doux Naturels from a village which has just been awarded Cru status. Produced from the distinctive Muscat à Petits Grains grape grown in vineyards set against the spectacular backdrop of the jagged Dentelles de Montmirail. Rich and concentrated, it makes an ideal dessert wine. Smart new bottle and label brings this very traditional wine right up-to-date

Tokaji, the great sweet wine of Hungary (the name coming from the Tokaj -Hegyalja region) is made predominantly using the Furmint grape variety. In 1730, long before classification systems were employed in Portugal and France to guarantee the wines pedigree, they were instigated in Hungary specifically for this regal wine. The wine spends two years maturing in oak barrels; it is incredibly sweet

Vanilla or chocolate; Strawberry or salted caramel; Please ask for Chef's Special

Chef's daily homemade soup

Served with rocket salad, roasted peppers & tomato

Puff pastry stuffed with Greek feta cheese, finely chopped fresh mint & baby spinach. Served with homemade sweet chili

Baby prawns cooked in homemade pomodoro sauce with touch of garlic and cream. Finely chopped mixed peppers and wild mushrooms. Topped with melted mozzarella cheese, baked in oven & served with French bread

Bell peppers stuffed with rice, chopped parsley, onion & mint. Topped with melted mozzarella cheese & tomato sauce

Fiery red chilies blended with grilled mince lamb. Served with creamy mash

Crispy courgette fritters mixed with spring onion, parsley and feta cheese. Served with Greek mint yoghurt

Italian fresh mozzarella with thin sliced tomato & basil pesto sauce

Chargrilled tender cubes of lamb. Served with rice

Chargrilled tender cubes of chicken. Served with rice

Crispy pancetta with creamy Parmesan cheese sauce

King prawns, squid and New Zealand mussels. Cooked in garlic, white wine and homemade tomato sauce

Grilled chicken breast cooked in wine sauce, touch of gravy, crushed chili, garlic & herbs. Served with hand-cut chips & seasoned vegetables

Our burgers are served with red onion, vine tomatoes, lemon tarragon mayonnaise sauce & dill gherkin. Served in a Brioche bun with Provolone cheese and hand-cut potatoes

Traditional Mediterranean oven-baked vegetable casserole topped with tomato sauce. Served with rice

Cyprus halloumi cheese on a bed of mix leaves with avocado, sundry tomatoes and roasted peppers