Succulent French cut of beef, best not served over cooked, with shallots & wine sauce.

Grilled prime fillet of beef, the Châteaubriand steak is a recipe of a particular thick cut from the tenderloin. The dish is usually only offered as a serving for two, when prepared properly Châteaubriand can be amongst the most flavourful and tender cuts.

Grilled lamb cutlets.

Pan fried calf liver, topped with streaky bacon in a sage sauce on a bed of mash.

A crisp, lively Sauvignon Blanc with aromas of green apple, pink grapefruit and elderflower. The palate is dry and refreshing, with a rounded mid-palate and an elegant finish.