Breast of quail, truffled pea veloute, pancetta, fried quail’s egg.

Tian of blue swimmer crab, gazpacho, red pepper tuille, avocado puree & pink grapefruit.

Terrine of ham hock, smoked foie gras, trompette mushrooms, cabbage, parsnip puree.

Truffled goats’ cheese mousse, seared scallops, sweet & sour pumpkin compote, vierge dressing.

Caramelised pork belly, crushed lobster potatoes,
sherry vinegar caramel, garlic crisps.

Home cured gravadlax of organic salmon,
oyster fritter, confit tomato press, herb salad.

Breast of duck, purple figs, parsnip puree, ravioli of confit leg, spiced duck jus.

Fillet of Anglesey Welsh black beef, sticky short rib, fondant potato, lentils, roasted cepes, truffle scented Madeira jus.

Saddle of wild venison, tomato farci, celeriac lasagne, roasted garlic, chocolate sauce.

Fingers of John Dory, king scallops, asparagus, young carrots, white beans, light curry emulsion.

Fillets of local brill, crushed potatoes, pak choi, wild mushrooms, roasted salsify, beurre blanc.

Wild mushroom and artichoke Charlotte, wilted gems, parsley and garlic.

Coffee & Doughnuts. Coffee creme brulee, chocolate ice cream, warm cinnamon doughnuts.

Melting ginger parkin, clotted cream, caramel Anglaise, gingerbread tuille.

Valrhona chocolate tart, pistachio ice cream, chocolate sauce, praline.

Rhubarb and Custard Rhubarb jelly, vanilla panna cotta, ginger ice cream, rhubarb crisps.

Biscuit Glace Frozen nougat parfait,
raspberry coulis, poached pear & honey crisps.