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