Tender chicken fillet grilled to perfection, served with a side of seasonal vegetables.

Chicken File

Delicious pork tenderloin served with a yogurt sauce.

Pork Tenderloin in Yogurt

Grilled chicken marinated in lemon and rosemary.

Lemon-Rosemary Chicken

Mediterranean olives casserole, celeriac puree, mushrooms

Braised ox cheek ravioli

Saffron, celeriac puree, black pudding, Parma ham

Pan seared scallops

Horseradish creme fraiche, beetroot mousse, citrus oil

Citrus cured salmon

Savor the rich, earthy flavors of our Italian Source Mushroom, expertly sautéed and infused with aromatic herbs for a delightful culinary experience.

Italian Source Mushroom

Savor the rich flavors of our Tuna Roast, expertly seasoned and roasted to perfection for a delightful seafood experience.

Tuna Roast Source

Tender chicken infused with the smoky flavor of applewood, grilled to perfection for a deliciously savory meal.

Apple Smoked Chicken

Savor our Grilled Salmon Sushi, featuring perfectly grilled salmon delicately rolled with seasoned rice and fresh vegetables for a delightful fusion of flavors.

Grilled Salmon Sushi

Crab served with rich and flavorful curry sauce.

Crab With Curry Sources

Crispy fried chicken with a sprinkle of salt.

Salted Fried Chicken

A delightful medley of earthy wild mushrooms sautéed with fresh kale, creating a savory dish that's both hearty and nutritious.

Wild Mushroom with Kale

Tender pork served with a vibrant Italian salsa verde, bursting with fresh herbs and zesty flavors.

Pork with Italian Salsa Verde

A delightful selection of fresh seafood, expertly prepared to highlight the ocean's finest flavors.

Seafood

A refreshing blend of fruity flavors and sparkling fizz, perfect for any gathering.

Punch

Enjoy a refreshing berries daiquiri, blending ripe mixed berries with smooth rum and a hint of lime for a perfect tropical escape.

berries daiquiri

Dadiho de Tapo is a traditional dish featuring tender tapo cooked to perfection, served with a flavorful sauce that highlights the rich culinary heritage of the region.

Dadiho de Tapo

Freshly grilled imported oysters served with a side of sauce.

Imported Oysters Grill (5 Pieces)

A delightful grilled pork dish served with a lemon garnish.

Grilled Pork with Lemons

Meatloaf with BBQ

A hearty dish featuring prawn sausage with beans and rich flavors.

Prawn Sausage Cassoulet

A delicious blend of black beans, sweet potatoes, and quinoa, served as a hearty loaf.

Black Bean Sweet Potato Quinoa (Meatless) Loaf

Calories 480, Total Fat 20g, Cholesterol 60mg, Sodium 220 mg, Total Carbohydrates 71g, Protein 5g

Roasted Red Potatoes

In a bowl, mix the olive oil, minced garlic, lemon juice, paprika, salt, and black pepper to create a marinade.

Prepare the Marinade

Place the chicken breasts in the marinade and ensure they are fully coated. Cover and let them marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

Preheat a skillet over medium heat. Once hot, add the marinated chicken breasts to the skillet. Cook for about 6-7 minutes on each side or until the chicken is cooked through and golden brown.

Cook the Chicken

Remove the chicken from the skillet, let it rest for a few minutes, then garnish with fresh parsley. Serve hot with your choice of sides.

Garnish and Serve

Chicken breast

Olive oil

Garlic cloves

Lemon juice

Paprika

Salt

Black pepper

Fresh parsley

In a bowl, combine olive oil, minced garlic, salt, black pepper, and paprika. Mix well.

Rub the marinade all over the pork tenderloin and let it marinate for at least 30 minutes, or overnight in the refrigerator for best results.

Marinate the Pork

Preheat the oven to 200°C (400°F). Place the marinated pork tenderloin in a baking dish and roast for 25-30 minutes, or until the internal temperature reaches 63°C (145°F).

Cook the Pork

While the pork is roasting, combine the Greek yogurt, lemon juice, grated cucumber, chopped dill, salt, and black pepper in a bowl. Mix until smooth and well combined.

Prepare the Yogurt Sauce

Once the pork is cooked, let it rest for 5 minutes before slicing. Serve slices of pork tenderloin with a generous spoonful of yogurt sauce on top.

Serve

Garlic

Pork tenderloin

Dried thyme

Plain yogurt

Fresh dill

Cucumber

In a large bowl, whisk together the lemon juice, olive oil, chopped rosemary, minced garlic, salt, and black pepper.

Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.

Preheat the Grill

Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Let the chicken rest for a few minutes after grilling before slicing. Serve warm with your choice of sides.

boneless, skinless chicken breasts

fresh lemon juice

fresh rosemary, chopped

olive oil

garlic, minced

salt

black pepper

In a large mixing bowl, combine all-purpose flour and a pinch of salt. Create a well in the center, crack the eggs into the well, and gradually mix with flour until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Ravioli Dough

Heat olive oil in a large pot over medium heat. Sauté chopped onion, garlic, carrot, and celery until softened. Add the ox cheek and sear until browned. Pour in beef stock, add bay leaves, salt, and pepper. Cover and simmer for 3 hours or until the meat is tender. Remove ox cheek, shred, and mix with some cooking liquid.

Prepare the Ox Cheek Filling

Divide the rested dough into quarters. Roll out each quarter into thin sheets, using a pasta machine or rolling pin. Cut into squares about 10 cm x 10 cm.

Roll Out the Dough

Place a teaspoon of the ox cheek filling in the center of each square. Moisten the edges with water, fold over to form a triangle, and press to seal. Repeat with remaining squares.

Assemble the Ravioli

Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 4-5 minutes until they float to the surface. Remove with a slotted spoon.

Cook the Ravioli

Peel and chop celeriac, then boil in salted water until soft. Drain and blend with a splash of olive oil and salt until smooth.

Prepare the Celeriac Puree

Plate the ravioli on a bed of celeriac puree and top with a Mediterranean olives casserole. Garnish with sautéed mushrooms if desired.

all-purpose flour

eggs

ox cheek

onion

garlic

carrot

celery stalk

beef stock

bay leaves

Peel and chop the celeriac into small cubes. Place in a pot and cover with water. Bring to a boil and simmer until tender, about 15 minutes. Drain and return to the pot. Add heavy cream, saffron, salt, and pepper. Blend until smooth and creamy. Keep warm.

Prepare the Celeriac Purée

Slice the black pudding into rounds. In a skillet, heat a small amount of olive oil over medium heat. Add the black pudding and cook until crispy, about 2-3 minutes on each side. Remove and set aside.

Cook the Black Pudding

Pat the scallops dry with a paper towel and season with salt and pepper. In the same skillet, add more olive oil and heat until shimmering. Place the scallops in the skillet, cooking for about 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan.

Pan-Seer the Scallops

In the same skillet, quickly crisp up the slices of Parma ham for about 1 minute on each side. Remove and set aside.

Prepare the Parma Ham

Spread a generous spoonful of celeriac purée on each plate. Top with the pan-seared scallops, crispy black pudding, and crispy Parma ham. Serve immediately.

Plate the Dish

Scallops

Saffron threads

Celeriac

Heavy cream

Black pudding

Parma ham

In a bowl, mix the citrus zest, sea salt, brown sugar, and dill. Place the salmon fillet in a shallow dish and cover it with the mixture. Wrap it tightly in plastic wrap and refrigerate for 12-24 hours.

Cure the Salmon

In a bowl, combine the horseradish and creme fraiche. Mix well and season with salt and pepper to taste. Refrigerate until serving.

Prepare Horseradish Creme Fraiche

In a blender, combine the pureed beetroot with olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.

Make Beetroot Mousse

Once the salmon is cured, slice it thinly and arrange on a plate. Serve with dollops of horseradish creme fraiche and beetroot mousse. Drizzle with additional citrus oil if desired.

Salmon fillet

Citrus zest (orange and lemon mixed)

Sea salt

Brown sugar

Fresh dill, chopped

Horseradish

Creme fraiche

Beetroot, cooked and pureed

Salt and pepper

Clean the mushrooms with a damp cloth and slice them evenly.

Prepare the Mushrooms

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Sauté the Garlic

Add the sliced mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until they release their juices and start to brown.

Cook the Mushrooms

Stir in the chopped parsley, dried oregano, salt, and black pepper. If using, pour in the white wine and let it simmer for another 2-3 minutes until the liquid reduces slightly.

Add Seasonings

Remove the skillet from heat and sprinkle the grated Parmesan cheese over the mushrooms. Toss gently to combine.

Finish with Cheese

Serve hot as a side dish or over pasta, and enjoy your Italian Source Mushroom!

Fresh mushrooms (button or cremini)

Garlic, minced

Fresh parsley, chopped

Dried oregano

Black pepper, freshly ground

White wine (optional)

Parmesan cheese, grated

In a bowl, mix together olive oil, minced garlic, soy sauce, honey, lemon juice, black pepper, and salt. Stir until well combined.

Place the tuna steaks in a shallow dish and pour the marinade over them. Cover and let marinate in the refrigerator for at least 30 minutes.

Marinate the Tuna

Preheat the Oven

Place the marinated tuna steaks on a baking sheet lined with parchment paper. Roast in the preheated oven for about 10-12 minutes, or until the tuna is cooked to your desired doneness.

Roast the Tuna

Remove from the oven, garnish with chopped parsley, and serve immediately.

fresh tuna steaks

garlic cloves, minced

soy sauce

honey

lemon juice

fresh parsley, chopped

Rinse the whole chicken under cold water and pat dry with paper towels. Remove any giblets from the cavity.

Prepare the Chicken

In a small bowl, mix together olive oil, salt, black pepper, garlic powder, onion powder, paprika, dried thyme, apple cider vinegar, and honey. Rub this mixture all over the chicken, including under the skin and inside the cavity. Allow the chicken to marinate for at least 1 hour, preferably overnight in the refrigerator.

Marinate

Soak the apple wood chips in water for at least 30 minutes. Preheat your smoker to 250°F (121°C). Add the soaked wood chips to the smoker according to the manufacturer's instructions.

Prepare the Smoker

Place the marinated chicken in the smoker, breast side up. Smoke the chicken for about 4 to 5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.

Smoke the Chicken

Once cooked, remove the chicken from the smoker and let it rest for 15 minutes before carving. Serve with your favorite sides.

Rest and Serve

whole chicken

apple wood chips

garlic powder

onion powder

paprika

dried thyme

apple cider vinegar

Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or simmer for about 20 minutes on the stovetop until the water is absorbed. Once cooked, let it cool slightly.

Prepare the Sushi Rice

In a small bowl, mix the rice vinegar, sugar, and salt together until dissolved. Fold this mixture into the warm sushi rice gently using a wooden spatula. Allow the rice to cool to room temperature.

Season the Rice

Preheat the grill to medium-high heat. Season the salmon fillet with salt and pepper. Grill the salmon for about 4-5 minutes on each side or until it reaches your desired doneness. Let it rest for a few minutes, then flake it into bite-sized pieces.

Grill the Salmon

Prepare the Vegetables

Place a nori sheet on a bamboo sushi mat. Wet your hands to prevent sticking and take a handful of sushi rice, spreading it evenly over the nori, leaving about 1 inch at the top edge. Add a line of grilled salmon, cucumber, and avocado in the center. Roll the sushi tightly from the bottom, using the mat to help. Seal the edge with a little water.

Chicken File

Pork Tenderloin In Yogurt

Lemon-rosemary Chicken

Braised Ox Cheek Ravioli

Pan Seared Scallops

Citrus Cured Salmon

Italian Source Mushroom

Tuna Roast Source

Apple Smoked Chicken

Grilled Salmon Sushi

Crab With Curry Sources

Salted Fried Chicken

Wild Mushroom With Kale

Pork With Italian Salsa Verde

Seafood

Punch

Berries Daiquiri

Dadiho De Tapo

Imported Oysters Grill (5 Pieces)

Grilled Pork With Lemons

Meatloaf With Bbq

Prawn Sausage Cassoulet

Black Bean Sweet Potato Quinoa (meatless) Loaf

Roasted Red Potatoes