Specials

  • Asparagus and Spinach Soup

    Serving 750ml (Recommended two portions)

    Ingredients: Asparagus, Spinach, Potato, Onion, Garlic, Leek, Vegetable stock, Salt

    Allergens: Gluten (Croutons to be provided separately)

    Produced in a kitchen handling Milk, Eggs, Cereals containing Gluten (wheat), Fish, Shellfish, Molluscs, Crustaceans

    Show Cooking Instructions

    • Remove from the container and pour in an adequate pot.
    • Simmer on low heat until completely warm, serve with croutons. Can also add cream.
    • Note: Appliances may vary, these are guidelines only.
    7.50
    7.50 (2 portions)
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  • Beef Lasagne

    Serving 4 Portions

    Ingredients: Beef, Bacon, Garlic, Onion, Tomato Paste, Tomato Pulp, Eggs, Milk, Cream, Parmesan Cheese, Pasta Sheets, Flour, White Wine, Salt, Pepper

    Allergens: Gluten, Milk, Sulphites, Eggs

    Produced in a kitchen handling Milk, Eggs, Cereals containing Gluten (wheat), Fish, Shellfish, Molluscs, Crustaceans

    Show Cooking Instructions

    • Preheat the oven to 200C / Fan 180C / Gas 6 and cook for 40 minutes until golden brown and bubbling.
    • Note: Appliances may vary, these are guidelines only.
    23.40
    23.40 (4 Portions)
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  • Prawn Bisque

    Serving 750ml (Recommended 2 portions)

    Ingredients: Red Prawns, Onion, Carrots, Leeks, Garlic, Tomatoes, Vegetable Oil, Fish Stock, Salt and Pepper

    Allergens: Crustaceans, Fish, Gluten (Croutons to be provided separately)

    Produced in a kitchen handling Milk, Eggs, Cereals containing Gluten (wheat), Fish, Shellfish, Molluscs, Crustaceans

    Show Cooking Instructions

    • Remove from the container and pour in an adequate pot.
    • Simmer on low heat until completely warm, serve with croutons. Can also add cream.
    • Note: Appliances may vary, these are guidelines only.
    9.50
    9.50 (2 portions)
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  • Salmon Roulade

    Serving 4 Portions

    Ingredients: Smoked Salmon, Cream Cheese, Shrimp, Onions, Garlic, Gelatine

    Allergens: Fish, Crustaceans, Lactose, Sulphites

    Produced in a kitchen handling Milk, Eggs, Cereals containing Gluten (wheat), Fish, Shellfish, Molluscs, Crustaceans

    Show Cooking Instructions

    • Cooking Instructions:
    • Remove from refrigerator, remove cling film and slice into 16 portions.
    • Note: Appliances may vary, these are guidelines only.
    • Presentation:
    • Place some rocket leaves and sliced cherry tomatoes on a serving plate, place the roulade on top.
    25.00
    25.00 (4 Portion)
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  • Scallop and Carrot Soup

    Serving 750ml (Recommended two portions)

    Ingredients: Scallops, Carrots, Garlic, Shallots, Fish Stock, Salt

    Allergens: Molluscs, Fish, Gluten (Croutons to be provided separately)

    Produced in a kitchen handling Milk, Eggs, Cereals containing Gluten (wheat), Fish, Shellfish, Molluscs, Crustaceans

    Show Cooking Instructions

    • Remove from the container and pour in an adequate pot.
    • Simmer on low heat until completely warm, serve with croutons. Can also add cream.
    • Note: Appliances may vary, these are guidelines only.
    12.50
    12.50 (2 portions)
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  • Tortelloni Crab and Lobster

    Serving 1 Portion (6cs Per Portion)

    Ingredients:  Flour, Durum-Wheat Semolina, Eggs, Lobster, Crab Atlantic Hake, Mixed Vegetables (carrot, leeks, onions, celery), Pink Prawns, Leeks, Extra Virgin Olive Oil, Ricotta Cheese, Parsley

    Allergens: Gluten, Milk, Fish, Molluscs, Crustaceans, Celery, Eggs

    Produced in a kitchen handling Milk, Eggs, Cereals containing Gluten (wheat), Fish, Shellfish, Molluscs, Crustaceans

    Show Cooking Instructions

    • Remove the sauce from the tub and pour in a pot re-heat until hot.
    • Boil water, add a pinch of salt and olive oil.
    • Put the pasta in boiling water and boil for 5-6 minutes.
    • Note: Appliances may vary, these are guidelines only.
    • Presentation:
    • Spoon the sauce in the plate and place the tortelloni on top.
    7.25
    7.25 (1 Portion)
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  • Tortelloni Scallops and Prawns

    Serving 2 Portion - 400g

    Ingredients: Flour, Durum-Wheat Semolina, Eggs, Scallops, Atlantic Hake, Atlantic Scallops, Pink Prawns, Leeks, Extra Virgin Olive Oil, Ricotta Cheese, Parsley

    Allergens: Gluten, Milk, Fish, Molluscs, Crustaceans, Eggs

    Produced in a kitchen handling Milk, Eggs, Cereals containing Gluten (wheat), Fish, Shellfish, Molluscs, Crustaceans

    Show Cooking Instructions

    • Remove the sauce from the tub and pour in a pot re-heat until hot.
    • Boil water, add a pinch of salt and olive oil.
    • Put the pasta in boiling water and boil for 5-6 minutes.
    • Note: Appliances may vary, these are guidelines only.
    • Presentation:
    • Spoon the sauce in the plate and place the tortelloni on top.
    10.80
    10.80 (2 Portion)
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  • Gurbell with a Symphony of Seafood *** Signature Dish

    Serving 4 Portion

    Ingredients:  Meagre, Perch, Shrimps, Mussels Meat, Clam Meat, Spinach Leaf, Onion, Garlic

    Allergens:  Fish, Crustaceans, Molluscs

    Produced in a kitchen handling Milk, Eggs, Cereals containing Gluten (wheat), Fish, Shellfish, Molluscs, Crustaceans

    Show Cooking Instructions

    • Cooking Instructions:
    • Preheat oven to 210C / Fan 190C / Gas 6 with the baking tray you are going to cook on. Remove the fish from tray using the grease proof paper provided. Place fish on preheated tray on the top shelf of the oven. Cook for +/- 30 minutes, remove from the oven and let to rest for 10 minutes before cutting in 4 portions. Portion and serve with fish sauce.
    • Note: Appliances may vary, these are guidelines only.
    48.00
    48.00 (4 Portions)
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  • Parmegiana

    Serving 3 Portions

    Ingredients:  Aubergines, Mozzarella, Tomato Pulp, Grated Cheese, Onion, Garlic

    Allergens:  Lactose, Sulphites

    Produced in a kitchen handling Milk, Eggs, Cereals containing Gluten (wheat), Fish, Shellfish, Molluscs, Crustaceans

    Show Cooking Instructions

    • Cooking Instructions:
    • Preheat oven to 200C / Fan 180C / Gas 6. Place in the baking tray in the middle of the oven.
    • Cook for +/- 40 minutes, remove from the oven and let to rest for 10 minutes before cutting in 3 portions.
    • Note: Appliances may vary, these are guidelines only.
    14.70
    14.70 (3 Portions)
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  • Salmon Coulibiac

    Serving 1 Portion

    Ingredients:  Salmon, Clam risotto, Puff pastry, Eggs, Flour, Spinach, Garlic, Vegetable oil, Salt, Pepper, Turmeric

    Allergens:  Gluten, Eggs, Sulphites, Molluscs, Crustaceans, Fish

    Produced in a kitchen handling Milk, Eggs, Cereals containing Gluten (wheat), Fish, Shellfish, Molluscs, Crustaceans

    Show Cooking Instructions

    • Cooking Instructions:
    • Preheat oven to 210C / Fan 190C / Gas 6 with the baking tray you are going to cook on. Remove the salmon coulibiac from the tray using the grease proof paper provided. Place on preheated tray on the top shelf of the oven. Cook for +/- 30 minutes, remove from the oven and let to rest for 10 minutes before carving. Portion and serve with fish sauce.
    • Note: Appliances may vary, these are guidelines only.
    10.00
    10.00 (1 Portion)
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  • Tenderloin of Beef Wellington

    Serving 1 Portion

    Ingredients: Fillet of beef, Mushroom Duxelles, Liver pate, Hock Ham, Puff pastry, Egg, Flour, Vegetable Oil, Mustard, Onion, Garlic, Parsley

    Allergens: Gluten, Eggs, Sulphites

    Produced in a kitchen handling Milk, Eggs, Cereals containing Gluten (wheat), Fish, Shellfish, Molluscs, Crustaceans

    Show Cooking Instructions

    • Cooking Instructions:
    • Preheat oven to 210C / Fan 190C / Gas 6 with the baking tray you are going to cook on. Remove the beef wellington from tray using the grease proof paper provided. Place wellington on preheated tray on the top shelf of the oven. Cook for +/- 30 minutes, remove from the oven and let to rest for 10 minutes before carving. Portion and serve with gravy.
    • Note: Appliances may vary, these are guidelines only.
    13.85
    13.85 (1 Portion)
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  • Roast Potatoes

    Serving 4 Portions

    Ingredients: Rosemary, Potatoes. Vegetable Oil, Olive Oil, Garlic, Salt and Pepper

    Produced in a kitchen handling Milk, Eggs, Cereals containing Gluten (wheat), Fish, Shellfish, Molluscs, Crustaceans

    Show Cooking Instructions

    • Cooking Instructions:
    • Preheat the oven to 200C / Fan 180C / Gas 6 and cook for 15 minutes until hot.
    • Note: Appliances may vary, these are guidelines only.
    8.00
    8.00 (4 Portions)
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  • Roast Vegetables

    Serving 4 Portions

    Ingredients:  Celeriac, Carrots, Turnips, Brussel Sprouts

    Produced in a kitchen handling Milk, Eggs, Cereals containing Gluten (wheat), Fish, Shellfish, Molluscs, Crustaceans

    Show Cooking Instructions

    • Cooking Instructions:
    • Preheat the oven to 200C / Fan 180C / Gas 6 and cook for 15 minutes until hot.
    • Note: Appliances may vary, these are guidelines only.
    8.00
    8.00 (4 Portions)
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  • Bato Amaro – Pellegrino 70cl

    TASTING NOTES Colour: deep brown. Aroma: balsamic and aromatic scents typical of Mediterranean maquis. Evident notes of bitter oranges, mint, cocoa, licorice and toasted coff ee. Palate: balanced, mainly bitter, velvety and round, with sweet but not sickly notes.

    PAIRING It can be served cold, on the rocks or at room temperature, it is excellent with ricotta pastries, vanilla ice-cream. Perfect aft er meals or digestive, it scans your moments of relax during the day. Ideal also to prepare cocktails. A delicious and fresh cocktail is made of 1/3 Amaro Pellegrino, 2/3 tonic water and ice cubes.

    Serve cool in a tumbler that can contain also one or two ice cubes.

    15.50
    15.50
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  • Gavi di Gavi – La Giustiniana (Lungara) 75cl

    Colour: Straw yellow with greenish reflections. Perfume: Fine, intense, with hints of white flowers. Taste: Full and balanced taste of citrus and mineral notes. Combination: Starters, first and second courses based on fish or crustaceans.

    10.90
    10.90
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  • Limoncello – Pellegrino 50cl

    Made with Sicilian lemons and colored with saffron, this transparent yellow, bright limoncello is on the sweeter side, reading more lemon lollipop than off-the-tree fruit. A pleasing citric tartness on the mouthwatering finish helps shore things up. Serve cold.

    14.75
    14.75
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  • Primitivo di Manduria- Cignomoro 75cl

    A sharp and intense ruby red colour manifests the dense complexity of this wine that explodes in a myriad of unique and intense perfumes, ranging from blackberries and fine species, to elegant hints of minerals. In the mouth, the sensation is monumental and imposing, as it unites warmth and dynamism in an unending finale.

    15.90
    15.90
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  • Primitivo Pepenero – Cignomoro 75cl

    Intense ruby-red color. Aroma: Cherry and blueberry are dominant notes at this time with oak spice, candle smoke and cedar supporting the fruit tones. Taste: Full body and intense. The tannins are moderate and give a balanced grip to the mouth texture. It goes very well with red meat, game and aged cheeses.

    9.50
    9.50
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  • Sauvignon Blanc Marlborough- Black Cottage 75cl

    This Sauvignon Blanc has an expressive nose full of citrus zing, golden kiwifruit, wet stone, gooseberry and tomato stalk. The lively palate is packed full of blackcurrant leaf, gooseberry and rockmelon flavours with a delicious line of salinity and a refreshingly dry finish.

    15.00
    15.00
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  • Sauvignon Blanc Reserva – Cassas del Bosque 75cl

    On the nose intense notes of key lime, cucumber and sea salt dominate with just a hint of smoke. In the mouth, bright flavours of ginger, citrus zest and white pepper give way to a tight mineral backbone and fresh acidity.

    10.90
    10.90
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