Thinly sliced and layered local tomatoes and mozzarella di Bufala,
topped with a basil and pistachio dressing.
then slow cooked in sous vide, set on a bed of cous cous with sundried tomatoes and mint, baby spinach, radish, cucumber, pistacchio and a side of raita yogurt.
Spicy Chicken Couscous Salad 15.50
Marinated in cajun spice, cayenne pepper, garlic, and freshly squeezed oranges,
then slow cooked in sous vide, set on a bed of cous cous with sundried tomatoes and mint, baby spinach, radish, cucumber, pistacchio and a side of raita yogurt.
and a herbal oil dressing.
Beef Salad 17.50
Marinated Flap meat in soya sauce and sesame oil, then grilled to be served medium on a bed of misticanza salad, radish, cucumber, topped with roasted pistacchios, chillies, grilled lime wedge
and a herbal oil dressing.
vinaigrette and crushed hazelnuts.
Sesame Crusted Salmon Salad 15.50
Salmon fillet coated in sesame, served o a bed of mixed leaves, drizzled with a fish sauce
vinaigrette and crushed hazelnuts.
dressed with crushed pistachios
Burrata Salad with Salsa di Pistacchio 13.95
Set on mixed leaves, pickled Fennel, drizzled with salsa di pistachios,
