Foie Gras Ganache

with Beetroot Textures, served with Toasted Brioche
Citrus Marinated Mackerel

Avocado Purée, Cucumber Pickle and a Granny Smith and Celery Sauce
Mushroom and Ginger Dumplings

with Mushroom Purée, Iberian Prosciutto, Wasabi Foam and Ham Hock Broth
Seared Scallops

with Caramelized Shallot Purée, Prosciutto and Sparkling Wine Beurre Blanc

with Truffle Oil and Mushroom Tartlet

with Ricotta Tortellini and a Sparkling Wine Beurre Blanc

Quinoa and a Roasted Fresh Yeast Sauce

Seared Monkfish

Roasted Leek, Celeriac Purée, Broad Beans and a Romaine Lettuce Sauce
Poached Sea Bream

with White Asparagus, Roasted Cherry Tomatoes, Coriander Emulsion and a Clam Sauce
Crab Risotto

with Steamed Turbot, Prawn and a Coriander Emulsion
Seared Corvina

with Courgette Purée, Green Asparagus, Confit Potato and Dashi Sauce
Seared Guinea Fowl Breast

with Caramelised Tupinambor Purée, Potato Pavé, Fermented Garlic Emulsion and a Cider and Fermented Garlic Sauce
Pork Shoulder Braised in Red Wine

Celeriac Foam with Truffle Sautéed Mushrooms and a Red Wine Sauce
Roasted Lamb Loin

with Pumpkin and Goat Cheese Cannelloni, Bulgur and Vegetable Risotto, Lamb Sauce
Grilled Black Angus Sirloin

with Pumpkin Purée, Potato Dumplings and a Bearnaise Sauce

No Children’s menu available.

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