Week 6

Showing all 6 results

Beef and Olive Meatballs, Mixed Mushrooms and Black Lentils

Mint and Rosemary pair with Local Beef and Olive Meatballs with a grilled Mixed Mushroom, Rocket and Lentil Salad, finished with Lime pickled Cherry Tomatoes and a Coriander Harissa Yoghurt dressing

£14.95
Crispy Marinated Tofu Nam Prik, Raw Veg Noodle Salad

Thai 7 and Soy marinated Tofu, crispy fried in Sesame Oil on a Cabbage, Carrot and Pickled Cucumber Glass Noodle Salad in fresh made Nam Prik Sauce, finished with the freshness of Basil, Spring Onion and Nigella Seed

£12.00
Fennel and Perl Las Sorrentina, Linguine and Pangrattato

Classic Italian with a twist, sweet Fennel, Cherry Tomato and Thyme roasted in Red Wine Vinegar and stirred through Linguine with local Perl Las Blue Cheese then finished with a Basil and Caper Pangrattato

£12.00
Griddled Lamb Steaks Cauliflower Puree and Mint Salsa

Local Lamb Leg Steaks marinated in Garlic and Chermoula served with blistered Red Pepper Wedges on a luxurious yet simple Cauliflower Puree and finished with Broad Bean and Mint Salsa Verde and Swperbox Walnut Dukkha

£14.95
Malaysian Laksa, Roasted Veg, Seven Seeds Flatbread, Pickled Coriander Seed

A traditional Laksa Sauce with Coconut and fresh Lime with seasonal roasted Vegetables and Beluga Lentils, finished with Swperbox fresh pickled Coriander Seed, toasted Pumpkin Seeds and Spring Onion. Served with a homemade Coconut Yoghurt and Talgarth Water Milled Flour

£12.00
Sea Bass, Cherry Smoked Mash, Creole and Callaloo Sauce

Locally sourced sustainable Sea Bass Fillets pan fried and served on a Cherry Wood Smoked Butter Mash with a Swperbox Creole Sauce and locally grown Welsh Callaloo

£14.95