The most tender steak regarded by many as the premium cut.

A delicate flavour balanced with a firmer texture.

A tender rib eye cut left on the bone for a richer flavour.

Thin slices of raw fillet steak marinated in extra virgin olive oil and lemon juice on a bed of rocket leaves with cherry tomatoes, shavings of Parmesan cheese and a balsamic reduction.

Breaded and grilled lamb cutlets served with a garlic and fresh mint sauce.

Italian fillet steak stroganoff with sauteed mixed mushrooms in a creamy dolcelatte sauce. Served with Italian rice.

Grilled veal chop steak with a garlic and extra virgin olive oil dressing. Served with spaghetti Carrettiera.

Grilled King Scottish scallops in a creamy mushrooms sauce, finished with parmesan cheese and mashed potatoes.

Pan seared mackerel fillets served on a bed of chopped tomatoes, Bella of Cerignola green olives, garlic, red onions, Sicilian oregano and basil pesto.

Grilled fillets of sea bass with sauteed courgettes and king prawns in a white wine sauce.

Grilled fillets of sea bream in a cherry tomatoes, thyme and white wine sauce.

Pan fried fillets of John Dory served with king prawns, garlic, lemon and fresh parsley.

Pan seared monk fish with mussels, squid and cherry tomatoes in a white wine sauce. Served with crostini bread.

Giant prawns and mussels in a spicy cherry tomatoes sauce. Served with Italian rice.

Grilled Tuna steak with purple olives, capers and fresh mint in a rich tomato sauce

Grilled tuna, giant prawn and a fillet of sea bass served with a cherry tomatoes sauce.

Tagliatelle pasta with Scottish langoustine and mussels in a cherry tomatoes and white wine sauce.

Spaghetti pasta with cuttlefish black ink, grilled scallops, fresh chilli and toasted breadcrumb.

Tagliatelle pasta with half lobster in a cherry tomatoes and brandy sauce.