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  • Writer's pictureTemenos

Tebaldi's Weekend Evening Menu


Spicy Gazpacho – served with tapenade twists (v) 45

Classic Italian Caprese Salad 65

Baked Camembert in phyllo pastry – Served with orange compot and a side of onion marmalade 65

Toasted Parmesan rounds – with spring onion and chives (v) 55

Ostrich Carpaccio - with a spiced fruit-melange chutney 65


Vegan ‘steak’ - Oven baked mushroom with garlic, chilli, cumin and coriander and served with a butter bean, lemon mash 90

Tebaldi’s Vegan Platter 120

Masala Potatoes; Dahl ; Marinated Artichokes; Bamboo Panda and Asian Salad

Melanzane (v) 110

Baked creamy layers of grilled aubergine and tomato with parmesan cheese. Served with a green salad

Homemade Fresh Gnocchi – Served with sage butter 110

Portuguese Fish Parcel 125

Hake baked in parchment paper with tomato, lemon, onion and olives

Scallion and Horseradish Chicken Breast 140

Served with Dauphinnoise potatoes and herbed poached tomatoes

Fillet Steak 210

With a crushed pepper sauce, served with pommes frites

Slow braised Lamb shank (400g) 225

Served with potato mash and melange of vegetables


* Pom Pom Pavlova – with pomegranates and cream

* Italian BombePanettone filled with vanilla ice cream and topped with chocolate sauce

* Cappuccino cheesecake served with coffee cream

* Aunty Lorna – Layers of biscuit, caramel and cream

Booking 023 625 1115



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