Happy Hour

Tender beef fillet coated with mushroom duxelles and wrapped in pastry

Beef Wellington

Served with toasted brioche and red onion chutney

Duck Liver Pâté

Served with asparagus and hollandaise sauce

Pan-Seared Salmon

Buttermilk Fried Chicken

Fish & Chips

Crispy Calamari

Grilled to your liking, served with fries

Steak

Hummus

Olives

Sourdough Bread

Homemade meatballs in a spicy tomato sauce.

Spicy Meatballs

Vegetable Risotto

Romaine lettuce, parmesan, croutons, and Caesar dressing.

Caesar Salad

Beef Burger

Angus Beef Burger

With seasonal vegetables and hollandaise sauce.

Pan-Roasted Salmon

Salt and Pepper Squid

Served with cornichons and toasted sourdough.

Chicken Liver Pâté

Grilled and served with a spicy cocktail sauce.

Jumbo Shrimp

Garlic Bread

Spaghetti Bolognese

Mixed Olives

Rich chocolate cake, served with vanilla ice cream

Chocolate Cake

Fill a tall glass with ice cubes to chill it while you prepare the cocktail.

Prepare the Glass

In a cocktail shaker, combine the vodka, lemon juice, and simple syrup. Fill the shaker with ice and shake well until chilled.

Mix the Ingredients

Strain the mixture into the chilled glass filled with ice. Top it off with club soda and give it a gentle stir.

Add Club Soda

Add a lemon wedge to the rim of the glass and drop in the mint leaves for aroma.

Garnish the Cocktail

Vodka

Lemon Juice

Simple Syrup

Club Soda

Ice Cubes

Lemon Wedge

Mint Leaves

Season the beef fillet with salt and black pepper. Heat olive oil in a skillet over high heat, and sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let cool. Once cooled, brush the beef with Dijon mustard.

Season and Sear the Beef

In the same skillet, melt the butter over medium heat. Add the shallots and garlic, sautéing until translucent (about 2 minutes). Add the chopped mushrooms and thyme, and cook for about 10-15 minutes, stirring frequently, until the mixture is dry. Season with salt and pepper to taste. Set aside to cool.

Prepare the Duxelles

On a sheet of plastic wrap, lay out the prosciutto slices in a slightly overlapping fashion. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the beef fillet at one end and roll tightly using the plastic wrap. Chill in the refrigerator for 30 minutes.

Wrap the Beef

Preheat your oven to 200°C (400°F). Roll out the puff pastry on a floured surface to about 3mm thick. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges with beaten egg. Trim excess pastry and place seam-side down on a baking sheet. Brush the top with more beaten egg.

Encase in Puff Pastry

Cut slits into the pastry to allow steam to escape. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired doneness (use a meat thermometer to check, 50°C for rare, 60°C for medium). Let rest for 10 minutes before slicing.

Bake

Beef fillet

Salt

Black pepper

Olive oil

Dijon mustard

Mushrooms (finely chopped)

Shallot (finely chopped)

Garlic (minced)

Thyme (fresh, chopped)

Butter

Puff pastry

Egg (beaten, for egg wash)

Prosciutto

Clean the duck livers by removing any connective tissue or veins. Rinse under cold water and pat dry with paper towels.

Prepare Duck Livers

In a skillet, melt 50g of unsalted butter over medium heat. Add chopped shallots and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.

Sauté Aromatics

Increase heat to medium-high and add the duck livers to the skillet. Cook for 5-7 minutes until browned on the outside but still slightly pink on the inside.

Cook Duck Livers

Pour in the brandy and let it reduce for 1-2 minutes, scraping up any brown bits from the pan.

Deglaze with Brandy

Remove the skillet from heat and let it cool slightly. Transfer the mixture to a food processor, add the remaining butter (75g), heavy cream, thyme leaves, salt, and black pepper. Blend until smooth and creamy.

Blend Mixture

Transfer the pâté into a terrine or bowl and chill in the refrigerator for at least 2 hours or until firm.

Chill Pâté

Spread unsalted butter on both sides of each slice of brioche.

Prepare Brioche

In a skillet over medium heat, toast the brioche slices until golden brown and crispy, about 3-4 minutes per side.

Toast Brioche

Prepare Onions

In a saucepan, heat olive oil over medium heat. Add the sliced onions and sauté for 10-12 minutes until softened and caramelized.

Cook Chutney

Stir in the brown sugar, red wine vinegar, and salt. Simmer for another 15-20 minutes until thickened, stirring occasionally.

Add Sugar and Vinegar

Remove from heat and let cool. Store in a jar in the refrigerator until ready to serve.

Cool and Store

Duck livers

Unsalted butter

Shallots

Garlic cloves

Brandy

Heavy cream

Thyme leaves

Brioche bread

Red onions

Brown sugar

Red wine vinegar

Sprinkle the salmon fillets with salt and black pepper on both sides. Let it sit for about 10 minutes to absorb the seasoning.

Season the Salmon

In a large skillet, heat olive oil over medium-high heat until shimmering.

Heat the Pan

Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes without moving, until the skin is crispy and golden brown.

Sear the Salmon

Carefully flip the salmon and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.

Flip the Salmon

Remove the salmon from the skillet, squeeze lemon juice over it, and set aside.

Serve

Trim the tough ends of the asparagus spears and rinse them under cold water.

Prepare the Asparagus

In the same skillet used for the salmon, add butter and minced garlic. Sauté for 1 minute until fragrant.

Sauté the Asparagus

Add the asparagus to the skillet, sprinkle with salt and black pepper, and sauté for 5-7 minutes until tender and bright green.

Add Asparagus

In a heatproof bowl, whisk together the egg yolks and lemon juice until thick and pale.

Whisk the Ingredients

Place the bowl over a saucepan of simmering water (double boiler). Whisk continuously until the mixture is warm.

Heat the Mixture

Slowly drizzle in the melted butter while whisking constantly until the sauce is thick and creamy. Season with salt and cayenne pepper.

Add Melted Butter

Remove from heat and serve immediately over the salmon and asparagus.

Serve the Sauce

Salmon fillets

Lemon wedges

Asparagus spears

Garlic, minced

Egg yolks

Lemon juice

Butter, melted

Cayenne pepper

In a large mixing bowl, whisk together the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder until well combined.

Prepare the Marinade

Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Marinate the Chicken

In a separate bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and cayenne pepper. Mix until thoroughly combined.

Mix the Coating Ingredients

In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove the marinated chicken from the refrigerator. Allow any excess marinade to drip off, then dredge each piece in the flour mixture, ensuring an even coat.

Coat the Chicken

Carefully place the coated chicken pieces into the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Fry the Chicken

Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Allow to cool slightly before serving.

Drain and Serve

buttermilk

salt

black pepper

paprika

garlic powder

onion powder

chicken pieces (legs, thighs, or breasts)

all-purpose flour

cornstarch

cayenne pepper

vegetable oil

Peel the potatoes and cut them into thick chips (about 1/2 inch wide). Make sure they are of uniform size for even cooking.

Peel and Cut Potatoes

Soak the cut chips in cold water for at least 30 minutes to remove excess starch. This helps achieve crispiness.

Soak the Chips

Drain the soaked chips and pat them dry using a clean kitchen towel or paper towels.

Dry the Chips

In a large pot or deep fryer, heat the vegetable oil over medium heat until it reaches 325°F (160°C).

Preheat Oil for First Fry

Carefully add the dried chips to the hot oil in batches and fry for about 5-6 minutes until they are soft but not browned. Remove and drain on paper towels.

Fry the Chips

In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually add the beer, whisking until the batter is smooth and thick.

Make the Batter

In a separate pot or deep fryer, heat the vegetable oil over high heat until it reaches 350°F (180°C).

Preheat Oil for Frying Fish

Dip each fish fillet into the batter, ensuring it is fully coated.

Batter the Fish

Carefully add the battered fish to the hot oil in batches and fry for about 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels.

Fry the Fish

Increase the oil temperature to 375°F (190°C). Fry the chips again in batches for an additional 3-4 minutes until they are golden brown and crispy. Drain on paper towels and sprinkle with salt.

Final Fry for Chips

Arrange the fish and chips on a plate. Serve with malt vinegar and tartar sauce on the side.

white fish fillets (cod or haddock)

baking powder

beer (lager or ale)

vegetable oil (for frying)

large potatoes

malt vinegar

tartar sauce

Rinse the calamari rings under cold water and pat them dry with paper towels.

Prepare the Calamari

In a large bowl, combine the flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well.

Make the Dredge

Place the calamari rings in a separate bowl and pour the buttermilk over them. Let them soak for about 15 minutes.

Soak in Buttermilk

Remove the calamari from the buttermilk, allowing excess to drip off. Dredge each ring in the flour mixture, coating evenly. Shake off any excess flour.

Dredge the Calamari

In a deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the dredged calamari rings to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes, or until golden brown and crispy.