Chicken Liver Peri Peri

Served with Buttered Bread Roll Slice

Vegetable Stuffed Potato in Shakshuka

Halved Potato stuffed with Mixed Vegetables, Cheddar Melt and Served in a Green Tomato Shakshuka

Vegetarian

Haloumi & Orange Salad

Powered with Pumpkin Seed, Crispy grilled Haloumi, Orange Wedges, Herbed Mayonaise, Sundried Tomato, Grisini, Toasted Black Sesame Seeds and a drizle of Balsamic Reduction

Studio Greek Salad

Engineered with Baby lettuce, Green pepper, Onion, Cherry tomatoes, bean sprouts, olives, dried berries, coconut flakes

Quinoa & Butternut Salad

Built to satisfy with Red & White Quinoa, buttonet of grilled Butternet, traditional feta cheese, roasted baby marrows, sauteed Shimeji Mushrooms, Sundried tomatoes & Toasted Corn Kernels

Marinated Grilled Lamb Chops

A studio marinated lamb chop with mint emulsion

Stuffed & Grilled fillet of Chicken

Stuffed with Cream cheese, Ham & Onion; and crusted with pistachio nuts, served with chicken veloute

Pan fried Salmon Fillet

Canadian salmon pan fried and served with a malaysian lemon grass infused coconut based liaison.

Italian Organic Risotto with Safron

Organic italian brown rice, sequel to forbidden rice, safron flavored and finished with Grana Padano Air.

Vegetarian

Oxtail with Butterbeans

A natural taste of oxtail with an extra ordinary twist. "Surely this one is really the end of the cow"

Emporer's Rice | Anna Potatoes | Polenta Balls | Fried Rape | Seasonal Roasted Vegetables
Sauces & Condiments

Citrus Flavored Charcoal Ice Cream

Charcoal based ice cream with a citrus aroma, Pistachio Dukkah & a drizzle of Honey

Malva Pudding Studio Way

With a vanilla custard volcano, enjoy Malva Pudding in silence of the bliss of taste

Grilled Tropical Fruits

Chilled after grilling, enjoy this friut medley; like one reading a newspaper in a shade on a sunny day with cool water to cover the sorrows of tomorrow