LUNCH MENU

  

BROOKLYN BOY

MAINS: 

 

Six premium select oysters with dipping sauce    G       18

 

Salad of baby beetroot, walnuts, goat’s cheese

and rocket                                                                              12

 

Sliced organic Heirloom tomatoes with basil oil,

sea salt and cracked pepper                                               12

 

Greek salad with shredded beef and lemon

vinaigrette    G                                                                       21

 

Croquettes of braised oxtail with frisée and

Dijon mustard emulsions                                                    19

 

Zucchini flowers stuffed with four cheeses     V             18

 

Gnocchi with roquet, sage and beurre noisette     V      19

Char grilled pork cutlet with glazed vegetables

and apple jus    G                                                                   22

 

Char grilled swordfish with niçoise     G                            22

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SIDES:                                                               8

 

Green leaf salad with vinaigrette

 

Greens with garlic butter

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DESSERTS:                                                      12

  

Vanilla crème brulée with mascarpone and

chocolate pencil    G

 

White chocolate and rosella flower bavarois

with ice cream      G

 

House churned ice cream, three flavours

 

CHEESE                                                           21

Imported cheese selection with condiments

           

Coffee/Tea                                                        2.5

 

V = Vegetarian            G = Gluten Free

 

EXECUTIVE CHEF: Ashraf Saleh