STARTERS:
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
MAINS
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
DESSERTS R65:
* Pom Pom Pavlova – with pomegranates and cream
* Italian Bombe– Panettone 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