ACROSS THE BOARD

6.50GRILLED SALT & PEPPER SQUID

with Chilli lime vinaigrette

7.80SAND CRAB & CITRUS SALAD

with avocado

8.50SMOKED SALMON CHEESE CAKE

with rocket salad

7.80CHAR-GRILLED TERIYAKI BEEF SKEWERS

with horseradish cream

5.80VINE RIPENED TOMATO & KALAMATA

olive bruschetta

6.50KAMPOT PEPPERCORN PÂTÉ

with grilled garlic ciabatta bread

6.50GRILLED CHORIZO

with mixed peppers

6.80GRILLED EGGPLANT

with sun-dried tomato tapenade

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