Choose from:
Crusted pigeon breast, leg boudin, pistachio sponge, quince puree
Peppered tuna niçoise, black olive tapenade, anchovy dressing
Scallop carpaccio, taramasalata, compressed apple, pickled celery, toasted hazelnut
Jerusalem artichoke crème brulee, artichoke crisps, edamame beans, mustard dressing
Beetroot and salmon tartare “raviolo”, baked lemon jam, salmon roe vinaigrette
Venison carpaccio, crispy kale, pickled turnip, horseradish emulsion
Seared hand dived scallops, crisp Iberico ham, peas, white wine sauce
Apple glazed partridge breast, confit leg, apple puree, turnip remoulade and pick
Mature cheddar cheese, parmesan, souffle, apple, walnut and pomegranate salad
Terrine of confit chicken and foie gras, celeriac remoulade
Stir-fried crab claws, spring onion, chilli, garlic, fish sauce, coriander
Roasted baby beetroots, hazelnuts, Oxford blue cheese and Dijon mustard dressing
Burrata with charred babby leaks
Burrata with pickled cherries, hazelnuts, and nasturtium
Catalan seafood stew with mussels, clams, monkfish, and king prawns
Charred English asparagus with poached egg, crispy chorizo and hollandaise.
Seabass carpaccio with red chillies and oregano
Pan-fried diver scallops with fresh apple salad and pea shoots
Warm lobster salad with green and white asparagus, new potatoes, and black truffle oil
