MOTHER’S DAY BRUNCH MENU

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EGGS BENEDICT

Poached eggs, toasted English muffin, lemon hollandaise and your choice of:

Cold smoked salmon, turkey bacon or sautéed spinach 

 

SMOQUE FRITTATA 

Mixed wild mushrooms, mozzarella cheese , rocket & balsamic dressing 

OR

Turkey bacon, roasted peppers, feta cheese and spinach

 

TURKISH BREAKFAST 

Sujuk sausage , grilled halloumi , mixed olives , tomato, cucumber , your choice of eggs, Visne cherry jam & toasted Turkish bread.  

 

STEAK & EGGS 

Grilled wagyu fillet steak (100g), free range eggs,

homemade potato hash, baby spinach & mustard dressing

 

SMASHED AVOCADO V 

Poached free-range eggs , seeded sourdough  , baby spinach, avocado oil, aged. 

 

WILD MUSHROOMS V 

Sautéed mixed wild mushrooms, rocket , truffle dressing,  shaved aged parmesan.

 

SMOQUE FRENCH TOAST V 

Tres leches brioche, mixed berries, raspberry coulis, whipped vanilla & lemon mascarpone 

 

 BANANA PANCAKES GF/v

Fluffy banana pancakes with maple syrup, whipped oat cream, mixed berries & toasted almonds

 

MAIN DISHES 

 

LOBSTER TAGLIOLINI

Fresh egg pasta with Canadian lobster, cherry tomato, garlic, chili & parsley

 

WAGYU FILLET TATAKI

Flash seared wagyu fillet steak (100g) served with ginger, garlic, chilli & soy tender steam broccoli, steamed Jasmine rice & truffle teriyaki dressing. 

 

JERK CHICKEN GF 

Marinated boneless chicken thighs served with coconut brown rice & peas, pineapple salsa. 

 

TERYIAKI SALMON 

Teriyaki marinated salmon fillet, kombu and wakame salad, sesame seeds,

steamed Jasmine rice & teriyaki dressing.

 

MEDITERRANEAN CHICKEN SANDWICH

Grilled chicken breast, avocado, sundried tomatoes, lettuce & basil pesto on ciabatta bread, served with veg crisps and a small side salad.

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WAGYU STEAK SANDWICH  

Grilled fillet steak, caramelised red onions, lettuce, mature cheddar & mustard mayonnaise on ciabatta bread, served with veg crisps and a small side salad.

 

GRILLED HALLOUMI & SWEET PEPPER SANDWICH V 

Grilled halloumi with chargrilled sweet peppers, courgette, aubergine, caramelised onions, Ezme salsa on toasted ciabatta bread, served with veg crisps and a small side salad. 

 

SALADS & BOWLS

 

SMOQUE SALAD VEGAN 

Mixed green leaves, cucumber, avocado, sun blushed tomatoes, mint, pomegranate molasses,

toasted Turkish flatbread, sumac, lemon juice and organic olive oil dressing.

 

SMOQUE CAESAR SALAD 

Baby gem lettuce, toasted sourdough croutons, shaved aged parmesan,

house-made Caesar dressing, boiled free range egg.

                    

MEXICAN BOWL V 

Baby gem lettuce, grilled corn, refried black beans, house made guacamole, tomato salsa,

corn tortilla chips, brown rice, smoked chipotle mayonnaise.

 

 

ADD YOUR CHOICE OF PROTEIN:

GRILLED HALLOUMI 5

 

GRILLED CORN-FED CHICKEN BREAST/ JERK CHICKEN THIGHS/ KOREAN MARINATED CHICKEN 6.50

 

KILN ROASTED SMOKED SALMON/TERIYAKI SALMON/ SEARED TUNA 7

 

GRILLED PRAWNS/ GRILLED WAYGU FILLET STEAK (100 G)  9

 

SIDES 

 

OVEN BAKED POTATO OR SWEET POTATO WEDGES

 

STEAMED JASMINE RICE 

 

TENDER STEM BROCCOLI WITH GINGER, GARLIC, CHILLI 

 

DESSERT 

 

TRES LECHES CAKE 

 Vanilla sponge with condensed and evaporated milk, fresh cream and dulche de leche sauce 

            

LEMON MERINGUE PIE 

Individual tartlet with Amalfi lemon curd & glazed Italian meringue. 

            

WHITE CHOCOLATE CHEESECAKE 

With fresh raspberries, mixed berries sauce & white chocolate soil

 

HEALTHY BANOFFEE PIE

A base made from a blend of oats and biscuits, with touch of coconut oil.

Layered on top is a caramel made from dates and cashews,

fresh slices of banana topped with whipped oat cream and dark chocolate shavings.

             

TRIPLE CHOCOLATE BROWNIE 

With cranberries & walnut (dairy free) served with vegan vanilla ice-cream