Simple Good Food

Our Concept
In Our Restaurant we believe in sharing our enthusiasm for stimulating healthy cuisine reflecting a broad spectrum of genuine Mediterranean gastronomic Culture.

Duo is not so much a business as a labour of love. Because at

Duo we believe in the pleasure of sharing feel free to choose and share any number of either complementary or contrasting authentic dishes. Here we believe in holistic approach to healthy eating; a relaxing take your time convivial atmosphere is essential when it comes to sharing and enjoying good food. So we invite you to relax and enjoy your meal and hope to make this a memorable one! Tonio & Natasha

Starters
OB BI EJT 5.50
A twist to a traditional local appetiser. Home baked mini Ftira, accompanied by tomato chutney, deep fried onion nest, capers & olive oil.

SURPRISE IN A BOX

6.00

Chunky grilled vegetables tossed in a honey and mustard dressing presented in a pastry case.

GAM E D U O

6.50

A combination of marinated quails & rabbit strips tossed in a red wine reduction served on a corn cake.

CAM EM B E R T PARCEL

6.50

Baked Danish camembert, forest fruit and a bouquet garnish of herbs enclosed in a filo pastry.

SAL M O N L AY E R E D T O W E R

7.00

Smoked Salmon on a bed of marinated mixed Mediterranean peppers with guacamole & tzaziki.

Pasta
B L AC K & W H I T E R I S O TTO
STARTER 7.50 MAIN 11.50

Unrefined black rice combined with Arborio white rice cooked in a homemade sundried tomato pesto.

H O M E M A D E R A VI O L I

STARTER 8.00

MAIN 12.00

Our homemade pork belly ravioli in a beef mushroom herbed consomm.

T A G L I A T E L LE NE R O D I S E PPI A

12.00

Our Homemade cuttle fish ink tagliatelle tossed in a creamy prawn & cherry tomato sauce, flamed with a dash of Sambuca and a hint of chilli.

FENNEL SAUSAGE CARBONARA

11.50

Homemade pasta with fennel and pork meatballs, pancetta, lemon zest, egg yolk, grana padana & cream.

The Mains
BAKED BREAST OF CHICKEN 17.00
Baked chicken breast served on sundried tomato, rocket & pinenut creamed gnocchi.

WILD BOAR
Wild Boar sauted in a caramelised peach and garlic jus.

20.00

VEAL RIB EYE

20.00

Strips of marinated veal rib eye steak marinated in soy sauce, orange juice, orange zest, garlic, ginger, honey & sesame seeds.

AUSTRALIAN RIB EYE

Cut of Australian Rib eye steak cooked to order.

21.00

The Mains
BRAISED LAMB SHANK
Lamb shanks braised in dark stout with thyme, garlic and Juniper Berries served on a vegetable mash.

19.0 0

SALMON ROULADE

Rolled fillet of Salmon with dill & Lemon Zest.

18.0 0 38.00

C I P O L LI NI I N A T A G I NE (SERVES 2 PERSONS)

Seafood panache cooked in a rich homemade tomato sauce with onion & fennel, served with warm bread.

S E A R E D S T E AK FI S H

Salads
HOUSE SALAD 6.00
Mixed leaf salad with a house dressing, cherry tomatoes, cucumber & finely sliced onions.

THAI NOODLE SALAD

11.00

Thai style marinated chicken strips tossed on Ribbon vegetables, mixed leaf salad & Asian noodles.

CAJUN PRAWN & AVOCADO SALAD

11.50

Tiger Prawns sauted Cajun style served with avocado, cherry tomato, lemon juice & shallots.

RUSTIC SALAD

10.50

Mixed leaf salad with cured ham, grana padana shavings, cherry tomatoes, pinenuts & apples. Served with grilled bread.

On The Side
ASPARSAGUS WITH 3 TOPPINGS 5.00
Grilled asparagus topped with melted butter and grana padana, balsamic cream and mixed pepper, tomato & onion salsa.

S E AS O N AL VE G E T A B L E S
Sauted seasonal vegetables.

1.00 1.50 1.50 1.00

CREAMED SPINACH
Sauted spinach with garlic and cream.

MIXED LEAF SALAD R O AS T E D P O T ATO E S

Oven Roasted New Potatoes with grain mustard & garlic.

Mix of fresh green leaves topped with our homemade dressing.

WARM BREAD WITH ALIOLI SAUCE MOZZARELLA BOCCONCINI MARINATED IN INFUSED OIL RICOTTA FRITTA GRILLED HOME MADE COUNTRY LOAF WITH PARMA HAM & AN ORANGE AND CURRY DRESSING SAUSAGE STEW BRULEE CHILLI SQUID MUSTARD AND GARLIC ROASTED POTAOES ASPARAGUS WITH 3 TOPPINGS
(Balsamic reduction, butter and Grana Padana, tomato & Mixed pepper salsa)

2. 50 4. 25 5. 00 5. 50 6. 00 6. 00 3. 00 5. 00