Exquisite Dining Experience

 A selection of Italian olives with tear drop peppers.  (VEGAN)

Grilled ciabatta topped with fresh tomato, basil and crumbled goats' cheese.  (VEGAN) (VEGETARIAN)

Pizza bread topped with tomato sauce, sliced garlic, basil, rosemary & oregano. (VEGETARIAN)

Traditional pasta and bean soup made with Parma ham (October – March only). 

 Avocado and baby prawns on Rucola leaves with cocktail sauce. 

 Layers of aubergine, mozzarella, basil, parmigiano, tomato, slowly baked in the pizza oven. 

Three large king prawns sizzling in a mild chilli and garlic olive oil, garnished with fresh parsley. 

Vine tomatoes, fresh basil, avocado, balsamic glaze and mozzarella di bufala D.O.P. (VEGETARIAN)

Fresh sliced octopus and baby prawns on Rucola leaves, crudites, lemon and herb dressing. 

Fresh chargrilled king prawns on a bed of mixed leaves, vine tomatoes, lemon and herb dressing. 

Mixed leaves, cherry tomatoes, avocado, sun blushed tomatoes, toasted pine nuts, goats' cheese, fresh basil, and balsamic dressing. (VEGETARIAN)

Mixed leaves salad, vine tomatoes, Rucola, red onions, olives and balsamic dressing.  (VEGETARIAN) (VEGAN)

Mixed leaves with Rucola and radicchio, olives and parmesan shavings. (VEGETARIAN) 

Squid, baby prawns, mussels, octopus, king prawns, cherry tomato sauce with a touch of garlic and fresh parsley. 

Fresh veraci clams, garlic, parsley in a light Bianco sauce. 

Italian fassone beef pieces cooked for 24 hours in a rich tomato sauce. 

 Italian pancetta, onions, cherry tomato sauce and fresh basil. 

Italian pork salsiccia, onions, sweet peppers in a tomato and cream sauce. 

Spinach leaves, toasted pine nuts, fresh basil, parmesan in a creamy sauce. 

Cherry tomato sauce, fresh basil topped with a grilled fillet of sea bass. 

San Marzano D.O.P, octopus, baby prawns, mussels, baby squid, jumbo king prawns, olives and fresh parsley, garlic. 

San Marzano D.O.P., mozzarella, parmigiano and basilico. 

Spicy tomato sauce, Spianata salami, Calabrian Nduja, fontina cheese & spicy peppadew bell peppers. 

 Italian salsiccia, fiordilatte mozzarella, Italian cherry tomatoes, gorganzola dolce & friarielli (Neapolitan sprouting broccoli). 

San Marzano D.O.P, roast chicken pieces, sun blushed tomatoes, roasted sweet peppers & fontina cheese. 

Fresh cherry tomatoes, 28-month aged Parma ham, mozzarella, rucola, fresh parmesan shavings & basilico. 

Italian pork salsiccia, San Marzano D.O.P., mozzarella, roasted peppers, parmesan shavings & basilico. 

 Herbacrous, vergetal notes intermixed with notes of tea, carthy cherries, and a hint of liqourice are all present in the aromas and the attack.

 Cabernet Sauvignon (83% Carbnet Sauvignon, 7% Carbnet Franc, 7% Merlot, and 3% Petit Verdot). The fist Lafite-Rothschild to be put into a new engraved bottle. The wine exhibits a thick-looking, ruby/purple colour, and a knock-out nose of lead pencil, minerals, flowers, and blackcurrant smells.

A moderate rube hue. Very fresh, floral nose. Quite minerally, becoming dominated by oasis with aeration with a touch of mocha. The palate is feminine, elegant with a citrus freshness and good acidity. 

 Herbacrous, vergetal notes intermixed with notes of tea, carthy cherries, and a hint of liqourice are all present in the aromas and the attack.

This is undoubtedly one of the great classics. In its respect, it is the quintessential chateau Margaux, combining elegance and excellence. It offers pure notes of blackberries, cassis, toast and flowers.