Pepper-crusted fillet strips (cooked medium) with caramelised onions, wild rocket, brown and Portabellini mushrooms, grated Parmesan and balsamic glaze.
FILLET SALTIMBOCCA 215.00
Fillet medallions sauteed in herbed olive oil, served on a bed of fettuccine layered with mozzarella cheese, Parma ham and brown and Portabellini mushrooms in a creamy white sauce.
RUMP
Aged for a minimum of 28 days. Basted and grilled or done the Italian way - rubbed in extra virgin olive oil, Maldon salt, black pepper and grilled to your liking.
OXTAIL 175.00
Rich oxtail braised in red wine and stock, with red onions and carrots. Served with herb and Parmesan mash.