STARTERS

Tartare of race d’herens beef barbecue celeriac, pickled shallot, charcoal mayonnaise

Confit jersuselum artichokes artichoke puree, crisps, goats cheese, tarragon oil, stout vinegar, astina cress

Chicken, duck liver and pistachio ballotine grape chutney, toasted brioche

Ravioli of lobster bouillabaisse cream, sorrel

Dressed white crab meat curry mayonnaise, pickled cucumber, apple and mango

MAINS

Roast fillet of turbot jeruselum artichoke puree and crisps, charred baby leek, mussel sauce and caviar

Roast duck breast confit baby beetroot, sweetcorn puree, duck leg bon bon, duck jus

Roast sea bass cauliflower and buerre noisette cream, spring onion, globe artichoke, confit potato, beef jus

Roast fillet of lamb pea mousse, goats cheese, charred onion, tender stem broccoli, served with a lamb shoulder pie

White truffle gnocchi gruyere cheese and chesnuts 

DESERTS

‘Kir Royal' cassis sorbet, marinated blueberries, lemon meringue, champagne foam

‘Tiramasu 2019’ mascarpone parfait, coffee sponge, chocolate ice cream, coffee meringue and hot chocolate sauce

Lemon parfait fennel crunch, lemon sorbet, cucumber and fennel granite, ginger and lemon gel

Dark chocolate entrement with hazelnuts and popcorn ice cream

Clementine leaf panna cotta clementine segments, clementine gel, mango sorbet

Apple and maple syrup cheesecake caramelised pecans, lemon curd, lemon sorbet