Showing 1–16 of 55 results
Our take on this traditional dish, we use the beef cheek, yes thats right the cheek!! These are marinated overnight to help the tendering process and then the dish is cooked very slow in a red wine burgundy for 8hours served with tender root vegetables …. pure indulgence and a chefs favourite… make it your favourite , try it.
|Beef Bourguignon||Per 100g|
Another Italian classic using the finest of beef and pork, this ragu is flavoured with oregano and marjoram and of course garlic layered of fresh pasta coated with a cream rich flavoured white sauce gratinated with bubbling mozzarella cheese ….heaven!
Beef short ribs are the absolute best cut of beef for slow cooking. The most tender and succulent fall apart beef you will ever have! We use a dry marinade, then cook for a minimum of 4 hours before we glaze in a sticky BBQ sauce.
|Braised Short Rib||Per 100g|
Poached succulent chicken breast in a velvety white wine cream sauce with fresh broccoli florets, all baked together with rigatoni pasta, and finished with crusty sourdough crumble, and gooey mozzarella cheese.
|Chicken & Broccoli Bake||Per 100g|
What is more comforting then a Chicken pie? Succulent chicken pieces cooked in a velvety volute infused with field mushrooms with the unique aroma of fresh tarragon, all finished with buttery mash potatoes.
|Chicken Pie||Per 100g|
An old time favourite that never goes out of fashion and is the most comforting of comfort food. We use the finest of mince beef, simmered in beer and stock with fresh chillies for punch and lightly spiced with cumin. With 2 types of beans – black eyed and kidney beans, the dish is finished with grated chilli & chocolate all served with velvety sour cream, grated cheddar & lime wedges.
|Chilli Beef||Per 100g|
Sliced aubergine dipped in ground cornmeal, and fried until crispy, then filled with fresh vine tomatoes, fresh mozzarella, and served with a green chilli pesto, with coriander basil and ground almonds.
|Aubergine Sandwich||Per 100g|