Entrées

Side Dishes Served Family Style, Unless Otherwise Directed.

Meat & Poultry

  • Free Range, Pasture Raised Roasted Breast of Organic Chicken with a Delicate Morel Mushroom Cream Sauce.

  • Slowly Braised Beef Short Ribs, Served on a Bed of Risotto Milanese and Finished with a Rich Reduction Jus.

  • Slowly Roasted Aromatic Pork Belly Served with Caramelized Apples and a Rich Cider Jus**

  • Pan Roasted Culver Farms Duck Breast Served Medium Rare with Sauteed Chanterelle Mushrooms and a Rich Blackberry Reduction Jus.

  • Fossil Farms Grass Finished New Zealand Venison Tenderloin, Served Medium Rare with Braised Salsify, Redcurrant Demi-Glace Sauce and Roasted Pear Puree, Pear Crisp.

  • Iberico Double Bone-In Pork Chop, Cooked to Perfection & Served with Caramelized Roasted Peaches and a Rich Reduction Jus.

  • Iberico pork is considered the finest pork in the world. This exceptional pork is sourced from Spain, the Iberian pigs are raised on a diet of acorns and the resulting meat has a very high fat content leading to an exceptional marbled texture in the meat, and a unique, nutty flavor.

  • Steak Frites, Cut of your choice (See Below), Served Medium Rare and Served with a Classic Au Poivre Brandy & Peppercorn Cream sauce and Triple Cooked Steak Fries Cooked In Beef Tallow. Truffle Oil Drizzle and Fresh Parmesan shavings.

Available Steak Cuts, Sourced Locally.

• Prime New York Strip Steak

• Prime Ribeye Steak

• Prime Filet Mignon

• Prime Bone-In Cowboy Ribeye

• Prime Tomahawk Steak

• Dry Aged Prime New York Strip Steak

• A5 Wagyu Ribeye Steak, sourced from the Miyazaki prefecture in Japan.

• A5 Wagyu New York Strip Steak, sourced from the Miyazaki prefecture in Japan.

**This is one of my all-time favorite dishes, here’s how it’s prepared. The pork belly is slowly braised for 6 hours on a bed of onions, carrots, apples along with fresh ginger and star anise with a good amount of British hard cider. After cooling it is then rolled into a cylinder shape and refrigerated overnight, the pan juices are used to prepare the jus. The pork belly is then sliced into portions which resemble a filet mignon, and pan seared until crispy edges are formed, then finished in the oven. The unbelievably flavorful center is so tender you can cut it with a fork.

From The Sea

Coming Soon.

Vegetarian & vegan Dishes

  • Slowly Caramelized Shallot Tart Tatin Topped with Fresh Baby Arugula.

  • Roasted Butternut Squash Gnocchi with Brown Butter Sause, Creamy Butternut Squash Puree, Toasted Pine Nuts and Fried Sage Leaves.

  • Crunchy Panko & Almond Crusted Fried Goat Cheese Served with a Roasted Beetroot Puree, Pickled Golden Beetroot, Parmesan Crisp and Fresh Herb Salad.

  • Vegan Butternut Squash Wellington, Slow Roasted Butternut Squash Encased in a Rich and Flavorful Mushroom Duxelles and Surrounded by a Light and Flaky Vegan Puff Pastry.

    Looking for more vegan and vegetarian options?

    With over five years of experience at a well-regarded vegan and vegetarian restaurant in Cardiff, Wales, I have extensive knowledge of creating delicious plant-based dishes. If you have specific dietary preferences and would like to explore additional menu options, please GET IN TOUCH, I’d be happy to share a selection of thoughtfully crafted dishes with you.

Side Dishes & Vegetables

  • Pommes Purée (Decadent Buttery Mashed Potatoes).

  • Triple Cooked Steak Fries Cooked In Beef Tallow.

  • Traditional Hand Cut French Fries (V).

  • Roasted Red Onion, Oregano & Lemon Fondant Potatoes.

  • Traditional Golden Roasted Potatoes.

  • Risotto Milanese.

  • Wild Mushroom Risotto.

  • Aromatic Basmati Rice.

More Vegetable & Side Dishes Coming Soon.