Fish Galantine with three Citrus Fruit
salad of broccoli, almonds and garden cress

Mung Dhal served in a Tomato Masala
with spinach bhajia and roti or mash

Lasagne of Organic Vegetables
served with a Greek salad skewer

Mussels and fine Noodles in an Indian curry Broth

Ostrich Fillet, fried rare with Sage Aroma
accompanied by polenta puree & water lilies

Four Pralines of Beef Fillet topped with four different crusts
served with tomato compote and green asparagus

‘Aubergine Tappas’
Degustation Platter for two