small-plates

Ingredients: Spanish Gambas prawns in sizzling olive oil with garlic, chilli, herbs and sea salt

Ingredients: Glenbeigh mussels steamed with Spanish chorizo and tomato sauce

Ingredients: Locally caught Ventry lobster steamed with garlic and herb butter and dressed salad

Ingredients: Atlantic Blue Fin tuna served with cumin scented ratatouille, basil pesto and balsamic reduction

Ingredients: 12 hour slow braised beef cheek served with champ potato, a black pudding croquette and red wine jus

Ingredients: Panko Monkfish on a chargrilled flour tortilla with guacamole, spanish salsa, mango salsa and pickled red onions

Ingredients: Pan fried Glenbeigh scallops with mango salsa and basil pesto

Ingredients: Handmade crab cake served with aioli, curry oil, pineapple chutney and tomato relish

Ingredients: Baked goat's cheese with oven roasted cherry tomatoes, basil pesto and dressed leaves

Ingredients: Served with Hoi Sin, curry oil, pickled cucmber and roasted red pepper relish