Week 4

Showing all 6 results

Beetroot Koftes, Turmeric Yoghurt, Roast Carrot and Walnut Dukkha

Fresh made Kofte from Organic Beetroot and smoked British Quinoa, local heirloom Carrot salad with Watercress and a zesty Turmeric and Lime dressing finished with a deep Walnut Dukkha

£12.00
Charred Brocolli, Creole Sauce, Roast Onion Grits

Crispy burnt Purple Sprouting Brocolli with sweet Roast Onion Corn Grits and a deep Creole Sauce finished with a fresh Cucumber Pico De Gallo

£12.00
Grilled Salmon, New Potato and Heirloom Tomato Salad, with Honey Cider and Mustard Vinaigrette

Locally sourced fresh grilled Salmon on a New Potato, Fine Bean, Rocket and Cherry Tomato Salad finished with an Afon Mel Honey Cider Vinegar and Mustard Olive Oil Vinaigrette

£14.95
Heritage Pork Chop, Celeriac Puree, Carrots and Kale with Toasted Breadcrumb

Pan Roasted Heritage Pork Chop on a bed of Roast Carrot and Curly Kale with a Celeriac and Swperbox homemade Mustard Puree then finished with a Toasted Walnut Pangrattato

£14.95
Merguez Lamb Burger, Dukkah Sweet Potato Wedges and Harissa Yoghurt

Minted Merguez local Lamb Burger, in a homemade Bun with Confit Onion and Dukkah rubbed Sweet Potato Wedges, Salad and a Harissa Yoghurt Dipping Sauce

£14.95
Wine Braised Fennel and Courgette Linguine with Black Olive Tapenade

Slow cooked Fennel and Courgette in a Thyme and White Wine Sauce with Linguine and Teifi Mature Cheese. Finished with a homemade Black Olive Tapenade and Chilli Flakes

£13.00