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Feta and jumbo calamatas on a crisp leafy mix, with peppers, onion, cucumber, egg and dressed with our classic French vinaigrette.

Mixed leafy greens, carrot shavings, cucumber, onion and peppers, topped with our rich, creamy, bold blue cheese dressing and toasted walnuts.

Delicate slices, smoke-cured, with rocket, parmesan and a clove and cinnamon-spiced port, balsamic and blackberry reduction.

Simmered in a Greek-inspired sauce of tomato, ouzo and feta.

Spanish-style, pan fried in cream, sherry and sweet paprika with a hint of chilli.

– Grilled on a rib-top, generously basted with lemon juice, olive oil and origanum with either lemon, garlic or peri peri butter.
– Cajun-dusted and blackened. Served with remoulade (tartarsauce on steroids).
– Moroccan. Basted with lime juice, cumin, coriander, clove and cinnamon.

See specials board or consult your waiter

Chicken or calamari on a crisp leafy mix with peppers, onion, celery and whole kernel corn, and a lime and tabasco vinaigrette

Cajun-dusted with remoulade dip

From the chalkboard-advertised selection of fresh local or deepwater catch.
Grilled: On a rib-top, generously basted with lemon juice, olive oil and oregano. With lemon, garlic or peri peri butter.
Cajun:  Blackened with chilli, pink peppercorn and pecan nut crust. Topped with a lime and tabasco butter and pickled jalapeno.
Moroccan:  Grilled and brushed with lemon juice, cumin, coriander, clove and cinnamon, with a pile of fresh coriander.

Grilled
Cajun
Moroccan

Grilled: Finished with olive oil, lemon and a tickle of ginger, chilli and garlic. With lemon, garlic or peri peri butter.
Cajun: with remoulade

Flame grilled:  Basted with olive oil, black pepper, red wine, mustard and garlic
Cajun spiced: Blackened with a chilli, pink peppercorn and pecan nut crust. Topped with a lime, tabasco and pecan nut butter, and jalapenos.

Skewered chunks of beef rolled in coarse salt, cracked black pepper, bay leaves and mustard, grilled with red wine, olive oil and garlic.

Wok-fried vegetables in ginger and soy sauce
Chips
Basmati rice

The order FOMO meal. Roll up your sleeves and tuck in! All manner of fishy things, with chourizo and red pinto beans, topped with nachos, melted cheddar, prawns, jalapenos and fresh coriander. NACHO AVERAGE MEAL!

A classic spicy rice dish combining the Louisiana Cajun ‘Holy Trinity’ – with fish, chicken, chourizo, mussels and prawns.

A chicken, prawn and cashew curry, with lychees, peri peri,coconut milk and fresh coriander. Served with basmati rice and pappadum.

Penne rigate, tossed in creamy tomato, white wine, pesto and a hint of chilli. Topped with parmesan, mozzarella, and baked.
OWN IT by adding:

Chicken, prawns and cashews, wok-fried with crispy veg and noodles in a ginger and soy sauce. Topped with pickled ginger and toasted sesame.

5-Spiced, wok-fried strips of beef, spinach, green pepper, onion,  celery, almonds and peanuts –with noodles – in a Thai curry sauce with coconut milk, toasted sesame and fresh coriander.

A vanilla ice-cream tower with wafers, and drizzled with a warm butterscotch and rum sauce.

Warm chocolate pecan pie, with a scoop of vanilla ice cream.

A fridge cheesecake with a mixed berry topping.