Pan-seared monkfish tail with a velvety saffron and barberry beurre blanc
A rich, adventurous dish that layers bold spices, smoky depth, and refined plating — inspired by Marco Pierre White’s flair for culinary drama.
Charred seabass with a crushed herb and spice butter
A dish where simplicity meets elegance, drawing its power from Greenfields spices and a chef’s confidence to let the ingredients speak.
Creamy green peppercorn prawns
A fragrant, velvety dish where the gentle heat of Greenfields Green Peppercorns lifts sweet, juicy prawns to luxurious new heights.
Silky cauliflower and white peppercorn velouté
A silky cauliflower and white peppercorn velouté with a hint of nutmeg – smooth, warming, and gently spiced, perfect for a sophisticated lunch or starter.
