Starters
 

 

Crab, shellfish consommé, roasted cherry tomatoes, parmesan crisp, dill. Served with grilled ciabatta.

Chicken liver parfait, cherry gel, fresh cherries, red wine poached black berries, micro leaves. Served with toasted brioche.

 

Beetroot cured salmon, horseradish mousse, salmon roe, apple gel, beetroot cubes, seaweed powder. Served with toasted sourdough baguette.

 

Goat cheese, maple syrup figs, balsamic vinegar shallots, micro cress, sesame seeds dressing. Served with toasted sourdough baguette.

Rice stuffed green tiger tomato, tomato consomme and parmesan tuile.

Mains

Chicken and wild mushroom roulade wrapped in prosciutto, butternut squash puree, roasted shallots, potato pave, crispy kale, chicken jus.

 

Lobster, green vegetables and lemon orzo, lobster bisque, cauliflower puree, roasted cauliflower.

 

Baked salmon fillet, potato and leek dauphinoise, apple and radish salad, herb mayonnaise.

 

Puff pastry chicken and leek pie, pomme puree, honey glazed carrots, chard, chicken and mixed herbs jus.

Lamb loin, potato pave, parsnip puree, shallot puree, chard, lamb jus.

Slow cooked ox cheeks, potato puree, roasted beetroot, honey glazed carrots, pea puree, red wine jus.

Desserts

Maple syrup meringue, dates, candid pecans, mascarpone cheese, caramel shard, cocoa. This recipe was shortlisted in The Platinum Pudding Competition by Fortnum and Mason.

 

Sweet wine and citrus fruit poached pear, almond Florentine, cream, sweet wine reduction.

 

Pistachio and raspberry frangipane, raspberry gel, crème fraiche.

 

Triple layered chocolate tart with orange compote.