BBQ basted and gritted cubes of rump, mushrooms, peppers and red onions. Finished off with garlic butter
Creamy Garlic
Side 15.00
- Roasted Peppers
With creamed spinach, feta and caramelised onion
Huerta 57/67
Chevin cheese, roasted aubergine, roasted red peppers and rocket, topped with citrus infused quinoa, toasted pumpkin seeds and fresh thyme
Chimichangas 100.00
3 Styles of mini burritos filled with pulled pork, shredded beef and chicken, deep fried until golden and served with pico (freshly chopped peppers, red onion and tomato with a hint of chilli infused mayo) mayo
Ensalada de Carne 99/109
Slices of sirloin, baby potatoes in garlic yogurt, green beans, feta, sundried tomato and red onion all drizzled with chimichurri (green uncooked fresh herb and garlic sauce)
Tender chicken livers, sauteed in a peri-peri Napoletana sauce with pancetta and red onion.
FRESHLY MADE DAILY FROM 100% DURUM WHEAT USING OUR IMPORTED ITALIAN PASTA MACHINE. SAVOUR THE THEATRE AND ART OF PASTA-MAKING.
Delicious mouthfuls of decadence; prepared for your enjoyment.
- GARLIC PRAWN TAILS 95.00
Shelled prawns, oven-baked in a creamy Parmesan garlic sauce. Served with a garlic bruschetta.
For a low-carb, lower calorie, gluten-free alternative, swap your pasta for zucchini spaghetti.
x20 - 190
T-BONE FLORENTINA 600g 189.00
Two weeks dry-aged & I week wet-aged prime T-Bone steak. Rubbed in olive oil cracked pepper and Maldon salt. Served on the bone with a side of your choice. Cooked medium-rare to medium.
Our "no lettuce" chopped salads are served with balsamic glaze, our home-made honey and mustard dressing and finished with grated Parmesan.