VIXI Social House Menu

Baba ghanoush, hummus, muhammara, beetroot & feta dip, chopped salad, marinated olives & laffa breads

Levantine dip of chickpeas, olive oil, lemon fresh herbs

Fire-roasted aubergine, smoked garlic, herbs, tomato, cucumber & onion

Roasted beetroot with Greek yoghurt, feta, olive oil, lemon & za'atar

Roasted peppers, toasted walnuts, pomegranate & labneh

Lemon, Greek Oregano & Chimichurri

Pickled vine leaves stuffed with minty rice, served warm with napoletana & crumbled feta

Smashed chickpeas, whipped tahini, fresh herbs, hummus & labneh

Olive oil, citrus, rosemary, garlic & labneh

Wood-fried sourdough, fresh tomato, gorgonzola & basil

Spanish fried potatoes, bravas (smoky, spiced tomato sauce) & house garlic aioli

Toseed in red dukkha, served with tzatziki

Crumbed melanzane with parmesan, napoletana & fresh basil

Crumbed Sicilian risotto balls studded with gorgonzola & broccoli, served on spicy tomato with grated parmesan

Served with a minted, garlic yoghurt

Spiced lamb, onion, mint & parsley, charcoal grilled with shirazi salad & tzatziki

Thinly sliced cured sirloin, capers, pecorino, mushrooms, rockets & garlic aioli

Citrus cured with capers, chimichurri & Asian mayo

Fennel dusted and fried with spicy herb aioli

Sweet & sour tomato relish & tangy garlic tartare

Pan fried and served with chopped red onion salsa, chimichurri & lemon

Flame grilled, butter basted with chimichurri verde

Pan-fried prawns in a delicate anise tomato cream sauce

Tomato, fior di latte, avo & fresh basil with balsamic vinaigrette

Tomato, cucumber, green pepper, onion, olives & feta

Crumbed aubergine, falafel, baba ghanoush, egg, greens, tomato, onion & labneh

House-cured salmon, greens, tomato, cucumber, onion, peas, potatoes, egg, olives & tzatziki

Grilled chicken, cos lettuce, egg, anchovy, crispy laffa & pecorino

Greens, tomato, cucumber, onion, carrot, peas, egg, hummus & tzatziki

Fior di latte, tomato, extra virgin olive oil & fresh basil

Pulled lamb, shirazi salad, tzatziki, smashed falafel & fresh coriander

Our own basil pesto, cherry tomato, fior di latte with extra virgin olive oil & parmesan shavings

A margherita topped with Melanzane, baby spinach, red onion, chilli flakes & roasted red peppers with parmesan cheese

Loads of pepperoni for a fiery kick

Fior di latte, salami, gorgonzola, roasted red peppers & olives

Classic margherita topped with Parma ham, dressed rocket & parmesan shavings

Chorizo, BBQ chicken, pepperoni with caramelized onios & mushrooms

Ham, Mushrooms, olives , artichoke, fior di latte, tomato & chilli flakes

Add a choice of one topping from A, one from B & one from C to your Margherita.

A sauce of fresh basil, pine nuts, garlic, olive oil & parmigiano cheese, tossed with pappardelle & slow roasted tomatoes for a twist

An "angry" sauce of tomatoes 3 ways, garlic, pepperoncino, parsley & extra virgin olive oil. Garnished with crumbled feta

Portobello mushrooms sauteed with butter, red onion & rosemary, finished with white wine. Dijon mustard, pecorino & cream

A zesty sauce of mushrooms & baby marrow, pan-fried in butter, sage, mild curry, garlic & chilli, finished with halloumi, tomato & cream

Handmade spinach & ricotta cheese pasta pockets served in creamy gorgonzola sauce with red onion & fresh thyme

Succulent prawns sauteed in a garlic, butter & white wine sauce, finished with fresh parsley & a squeeze of lemon

House oak smoked salmon in a tomato, cream & white sauce with warm spice, mint & green peas

Our signature seafood spaghetti dish with prawns, calamari, fresh mussels & clams sauteed in garlic olive oil, fennel & chilli. Finished in a zesty tomato & white wine sauce

Portobello mushrooms pan-fried with butter, soffritto, rosemary & white wine, finished in a tomato sauce with fresh basil. Served with pappardelle

Slow cooked leg of lamb, braised in a rich & aromatic red wine & tomato sauce

Crumbled sweet Italian sausage braised with fennel, soffritto, red wine, tomato & fresh basil. Served with pappardelle

Free range chicken livers pan-fried with peppers, onions & mushrooms, finished in a spicy cream, tomato & sherry sauce. Served with fettuccine

Fresh mussels sauteed with leeks, celery, spring onion, fennel & garlic. Finished is a creamy white wine sauce

Fresh mussels sauteed with chorizo, olives, capers, garlic & chilli. Finished in a white wine & tomato sauce

Seared with butter, lemon, garlic & brava sauce served with mezze bread

with olives, capers, cauliflower, baby potatoes, white wine & tomato. Cooked in the pizza oven

in a creamy sauce of rosemary, sage, mushrooms, garlic & marsala wine

Grilled and chopped with crispy mushrooms, extra virgin olive oil & lemon

Finished with a garlic, white wine compound butter

Seared and finished in a sauce of butter, rosemary, olives, capers, white wine and tomato with chilli & garlic

Charcoal-seared and served on crunchy greens with chimichurri

on roasted greens served with sandefjordsmor (creamy sauce traditionally served with Norwegian Salmon)

Charcoal-grilled, basted with VIXI Peri-Peri

Charcoal grilled chicken skewers with tzatziki, hummus, chopped salad & fries

Pan-fried with butter, sage, marsala wine then topped with prosciutto, parmesan & napoletana

Chicken scallops, zucchini & mushrooms pan-fried with butter, rosemary, white wine & lemon

Chicken scallops, zucchini & mushrooms finished in a creamy garlic sauce

Chicken scallops pan-fried in butter, rosemary, olives, capers, white wine & tomato wine chilli & garlic

BEEF PRIMALS CUT TO ORDER: RUMP SIRLOIN RIB EYE FILLET BONE IN STEAKS: PRIME RIB PORTERHOUSE T-BONE

Chargrilled 220g pure ground beef on a freshly baked biga bun with crunchy lettuce, tomato, pickles & a homemade tangy mayo. Served with fries & giant onion rings

Free range livers pan seared & braised in a fiery peri-peri cream sauce with sherry & lemon. Finished with a cool garlic yoghurt, fresh coriander & served with a warm biga pita

Dry-rubbed, slow roasted & finished on the charcoal grill with Turkish BBQ basting

300g Sirloin charcoal grilled in a Portuguese peri-peri with a fried egg, grilled tomato & fries (super saucy)

Charcoal grilled & finished in a sauce of shallots, rosemary, peppercorns three ways, mustard, brandy & cream. Pan-seasoned with butter, sage, garlic, brandy, caramelised onions & lemon. Served on mashed potato & wilted baby spinach

Pan seared with butter, sage, garlic, brandy caramelised onion & lemon . Served on mashed potao & wilted baby spinach

Four loin chops charcoal-grilled and finished with wine, sage, rosemary, garlic & Madagascan peppercorns

Braised with root vegetables, green beans & cabbage in a red & tomato sauce. Served with mashed potatoes & wilted baby spinach

Two scoops of stracciatella with a biscuit crumble

A silky, Italian 'cooked cream' dessert. Seasonal flavour variations

with homemade creme anglaise

With chef's fruit coulis

Classic baked vanilla custard with caramelised sugar crust

served with vanilla gelato

Dairy-free seasonal fruit sorbet

Like no other