Chef Craven Dsouza

Indian summer roll ( spiced prawns wrapped in tangy sweet and sour combination with cashew sauce.)

Beef indaad croquettes with caremelized onion and cinnamon jam

Indian scallop ceviche, ( thin slices of scallops marinated in lime and chilli, served with chilli oil, corriander sauce)

Grilled squid served with black coastal curry and kohlrabi slaw

The inside out biryani( whole roasted chicken stuffed with eggs,biryani spiced rice and potatoes

Pomphret pappilotte with banana leaves and seasonal vegetables

Indian pain perdu ( soaked bread with brandy in a angliase/rabdi mix caremelized and served with silvered almond and rose petal ice cream

Baked eggplant, served with shanklish, fennel and herbs salad

Octopus with muhammara,green olives and preserved lemon

Homemade falafel with green hummus and labneh

Kibbeh with with chilli oil and spiced yoghurt

Marinated roast chicken served with paprika potatoes and pepper mustard

Whole seabass marinated in spice mix served with grilled aspargus and lemon aioli

Whole egg plant roasted and served with goat cheese and root veg crisp,

Umm ali

Clear tomato soup served with pesto, sundried tomato, parmesan shaving and basil

Bruschetta with spicy chickpea puree, tomatoes and basil

Burrata with green pea and broads bean puree served with preserved lemon a

Beef carpaccio with bagna cauda dressing, rocket and mustard leaves

Grilled octopus, marinated potatoes and toscanelli beans, crunchy lettuce, sauce gribiche

Lamb with sweet potato puree, harissa and yoghurt

Linguine with asparagus and smoked egg ( vegetarian carbonara)

Lasagna alforno

Cheesecake with berries jam and pistachio