Small buffet

served with saffron rice, mixed vegetables and artichoke hearts

with marinated king oyster mushrooms and pesto

with caramelised onions, served on a bed of fine root vegetables and topped with a parsley salsa

with vegetable rice

with Brandenburg vegetables, mushroom cream and chives

served with beans, peppers and vegetables in a tomato sauce (May–September)

with crisp vegetables and rigatoni pasta

• served with a mushroom ragout with sun-dried tomatoes (May–September)
• on a bed of mushroom cream and roasted pumpkin (October–April)

• with carrots and courgettes, served with grated Italian hard cheese and basil pesto (May–September)
• with carrots and pumpkin, served with grated Italian hard cheese and basil pesto (October–April)

served with basmati rice and chicken chunks

with coconut milk, ginger and coriander, served with fresh seasonal vegetables and fragrant rice

with mediterranean market vegetables, thyme jus and grilled potatoes

• served with saffron vegetables and basmati wild rice (May–September) ^{F, L, H}
• served on sautéed spinach with curry cream (October–April) ^{8, F, S, H, 14}

with sage, pearl onions and stone mushrooms, served with small roast potatoes with sea salt and rosemary oil

• served with caponata vegetables and herb rice (May–September)
• served with creamed pointed cabbage and herb rice (October–April)

with blackcurrant and raspberry and rosemary, or with caramel and roasted peanuts

with raspberry and crumble

with blueberries

with apricots and cookie crunch

with mango and passion fruit salad 

with mocha sauce and coffee crumble

• with vanilla and rhubarb and strawberry compote (May–September)
• with vanilla and plum compote (October–April)

with passion fruit

with pineapple and lime ragout