STARTERS:
Spicy Watermelon Gazpacho - Chilled watermelon soup served with garlic croutons (v) 45
Tebaldi’s Layered Salad 65
Tomato, red onion, capers, cucumber and basil. Served with a herb vinaigrette
Add vegan cheese
Parmesan rounds – Grilled canapés topped with parmesan, spring onion and creamy mayo (v) 55
Dill and Fennel Infused Potato Salad - Topped with smoked salmon and roe
Imported Italian Charcuterie platter – served with artichokes, olives and artisanal bread (Ideal for 2) 135
MAINS
A platter of vegan specialities 120
Masala Potatoes; Dahl ; Marinated Artichokes; Bamboo Panda and Asian Salad
Vegan ‘steak’ - Oven baked mushroom with garlic, chilli, cumin and coriander and served with a butter bean, lemon mash 90
Melanzane (v) 110
Baked creamy layers of grilled aubergine and tomato with parmesan cheese. Served with a green salad
Fresh Norwegian Salmon 225
Served with a Beurre Blanc sauce and a creamy mustard honey mash
Chicken Cacciatore 140
A traditional ‘hunters’ casserole with tomato, onion, garlic and red wine sauce. Served with mashed potatoes
Beef Fillet 210
Served with a Chimmichurri sauce, Dauphinoise potato and a melange of country vegetables
Slow braised Lamb shank (400g) 225
With potato mash and melange of vegetables
DESSERTS R65:
* Homemade Strawberry Ice Cream * Cappuccino cheesecake served with an espresso cream
Zuppa Del Ducca “Dukes Soup” – Traditional Italian Tiramisu
Aunty Lorna – Layers of biscuit, caramel and cream * Vegan chocolate mousse
Poached Pears caramelised with bay leaves, lemon, honey and muscadel
Italian Bomb – Panettone filled with vanilla ice cream and glazed fruit
Booking 023 625 1115