Wild Mushroom Soup

Classic tropical cocktail made with rum, coconut cream, and pineapple.

Pina Colada

Warm chocolate cake with a molten centre, served with vanilla ice cream.

Chocolate Fondant

Tender chicken pieces in a spiced creamy sauce, served with rice and naan.

Chicken Tikka Masala

Sautéed mushrooms in garlic butter served on toasted bread.

Garlic Mushrooms

Classic prawn cocktail served with homemade Marie Rose sauce.

Prawn Cocktail

Mozzarella Sticks

Craft Beer

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Beef Burger

Garlic Bread

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Soup of the Day

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Steak Frites

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Caesar Salad

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Clam Chowder

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Cheesecake

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Chocolate Cake

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Calamari

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Bruschetta

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Old Fashioned

Mojito

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Chocolate Lava Cake

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Sauté the Aromatics

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Then, add the chopped wild mushrooms and cook for about 8-10 minutes until they release their moisture and reduce in size.

Add Garlic and Mushrooms

Pour in the vegetable broth, then add the thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.

Add Broth and Seasonings

Remove the bay leaf from the soup. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.

Blend the Soup

Stir in the heavy cream and lemon juice, and heat the soup gently over low heat for an additional 5 minutes. Do not bring to a boil.

Add Cream and Lemon Juice

Ladle the soup into bowls and garnish with chopped parsley before serving.

Serve

Olive Oil

Onion, chopped

Garlic, minced

Wild Mushrooms, chopped

Vegetable Broth

Thyme, fresh

Bay Leaf

Salt

Black Pepper

Heavy Cream

Lemon Juice

Parsley, chopped (for garnish)

In a blender, combine the white rum, coconut cream, and pineapple juice.

Combine Ingredients

Add Ice

Blend the mixture on high speed until smooth and creamy.

Blend

Pour the blended mixture into a tall glass.

Pour into Glass

Garnish the drink with a slice of pineapple and a maraschino cherry on top.

Garnish

Serve immediately with a straw or cocktail umbrella for a tropical touch.

White Rum

Coconut Cream

Pineapple Juice

Pineapple Slice

Maraschino Cherry

Crushed Ice

Preheat your oven to 200°C (390°F). Grease and flour four ramekins or small baking dishes.

Preheat the Oven

In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let it cool slightly.

Melt Chocolate and Butter

In a separate bowl, whisk together the granulated sugar and large eggs until pale and fluffy, about 3-4 minutes. Add the vanilla extract and mix well.

Whisk Eggs and Sugar

Slowly pour the melted chocolate mixture into the egg mixture, stirring continuously to combine.

Combine Mixtures

Sift the all-purpose flour and salt over the chocolate mixture. Gently fold in until just combined, being careful not to overmix.

Add Dry Ingredients

Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.

Fill Ramekins

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the center is still soft and slightly jiggly.

Bake

Remove from the oven and let the fondants cool for 1-2 minutes before inverting onto plates.

Cool Slightly

Carefully run a knife around the edges of the ramekins to loosen the fondants. Invert each ramekin onto a dessert plate.

Plate the Fondants

Top each fondant with a scoop of vanilla ice cream and dust with cocoa powder before serving.

Add Ice Cream

Dark chocolate (70% cocoa)

Unsalted butter

Granulated sugar

Large eggs

All-purpose flour

Vanilla extract

Vanilla ice cream

Cocoa powder (for dusting)

In a large bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, garam masala, turmeric powder, and salt. Mix well to create a marinade.

Marinate the Chicken

Cut the boneless chicken thighs into bite-sized pieces and add them to the marinade. Ensure all pieces are coated well. Cover the bowl and refrigerate for at least 1 hour, preferably overnight.

Add Chicken

In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5-7 minutes.

Cook the Onions

Stir in the minced garlic and grated ginger. Cook for another 2-3 minutes until fragrant.

Add Garlic and Ginger

Pour in the crushed canned tomatoes, garam masala, ground cumin, and salt. Stir well and bring to a simmer.

Add Tomatoes and Spices

Reduce the heat to low and add the coconut milk. Stir until the sauce is smooth and simmer for 10 minutes.

Finish the Sauce

While the sauce simmers, heat a grill pan or skillet over medium-high heat. Remove the chicken pieces from the marinade and cook for about 5-7 minutes on each side until fully cooked and slightly charred.

Cook the Chicken

Once the chicken is cooked, add it to the simmering sauce. Stir well to coat the chicken in the sauce and let it simmer for an additional 5 minutes.

Combine Chicken and Sauce

Stir in chopped fresh cilantro before serving.

Cook the basmati rice according to package instructions.

Prepare Rice

Serve the Chicken Tikka Masala hot with cooked basmati rice and warm naan bread.

Boneless chicken thighs

Plain yogurt

Lemon juice

Ginger, grated

Ground cumin

Ground coriander

Garam masala

Turmeric powder

Vegetable oil

Onion, finely chopped

Canned tomatoes, crushed

Coconut milk

Fresh cilantro, chopped

Basmati rice

Naan bread

Wipe the button mushrooms with a damp cloth to remove any dirt. Trim the stems if necessary. Slice the mushrooms into thick pieces.

Clean the Mushrooms

Peel and finely chop the garlic cloves. Rinse the fresh parsley, pat dry, and chop it coarsely.

Prepare Garlic and Parsley

In a large skillet, heat 1 tablespoon of olive oil and 50g of butter over medium heat. Once melted, add the sliced mushrooms and sauté for about 5-7 minutes until they are golden and tender.

Sauté the Mushrooms

Add the chopped garlic to the skillet and cook for an additional 2-3 minutes until the garlic is fragrant. Season with salt and black pepper to taste. Stir in the chopped parsley.

Add Garlic and Seasoning

While the mushrooms are cooking, slice the baguette or crusty bread into 1-inch thick slices. Brush each slice with olive oil on both sides and toast them in a preheated oven at 200°C (400°F) for about 5-7 minutes or until golden brown.

Toast the Bread

Once the bread is toasted and the mushrooms are cooked, place the sautéed garlic mushrooms on top of each slice of toasted bread. Serve immediately while hot.

Assemble the Dish

Button mushrooms

Garlic cloves

Fresh parsley

Butter

Olive oil

Black pepper

Baguette or crusty bread

Bring a pot of salted water to a boil. Add the raw prawns and cook for 2-3 minutes until they turn pink and opaque. Drain and transfer to a bowl.

Cook the Prawns

Drizzle the cooked prawns with lemon juice and sprinkle with salt. Mix gently and let them cool in the refrigerator for at least 15 minutes.

Season the Prawns

In a bowl, mix together the mayonnaise, ketchup, Worcestershire sauce, Tabasco sauce, lemon juice, salt, and black pepper.

Taste the sauce and adjust seasoning if necessary, adding more lemon juice or Tabasco to your liking. Refrigerate until ready to serve.

Adjust Seasoning

On a plate or in a glass, arrange the lettuce leaves as a bed for the prawns.

Prepare the Serving Dish

Place the chilled prawns on top of the lettuce and generously spoon the Marie Rose sauce over them.

Add Prawns and Sauce

Serve with lemon wedges on the side for squeezing over the prawns.

Raw prawns, peeled and deveined

Mayonnaise

Ketchup

Worcestershire sauce

Tabasco sauce

Lettuce leaves

Lemon wedges

Prepare three shallow bowls. In the first bowl, place flour. In the second bowl, beat the eggs. In the third bowl, combine breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.

Set Up Breading Station

Take each mozzarella stick and first coat it in flour, shaking off the excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, roll the stick in the breadcrumb mixture, pressing lightly to adhere. Repeat for all mozzarella sticks.

Bread the Cheese Sticks

Place the breaded mozzarella sticks on a baking sheet and freeze for at least 30 minutes to help the coating adhere better during frying.

Chill the Sticks

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

Heat Oil

Carefully add the frozen mozzarella sticks to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown, turning occasionally for even cooking.

Fry the Sticks

Using a slotted spoon, remove the mozzarella sticks from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with marinara sauce.

Drain and Serve

In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté Garlic

Add the canned crushed tomatoes, dried oregano, salt, and sugar to the saucepan. Stir well to combine.

Reduce heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally. If desired, add red pepper flakes and fresh basil before serving.