Citrus ceviche of sea bass, lime, green chilli, roasted corn, green melon, avocado and coconut.
Scorched tartare of monkfish, lime, lemongrass, ginger & chilli.
Walnut & Fontina risotto.
Oxtail and beef ravioli with stout cream.
Seared breast of wood pigeon on toasted brioche with sloe gin jelly, poached blackberries and rosemary oil.
Pan-seared polenta, wild mushroom and smoked garlic ragu, parmesan foam and truffle oil.
Beetroot and gin cured salmon, smoked salmon mousse, charred apple, pickled radish, dill oil and crispy capers.
Smoked haddock and yellow pepper velouté, crème fraiche, chives.
Slow roasted lavender and rosemary scented lamb shank, crushed potatoes with wild garlic and leek pesto, fragrant lamb jus.
Wild mushroom risotto, sauté local mushrooms, truffle oil & crispy sage (V)
Tenderloin of pork with burnt orange, maple syrup and cider, smoked lardons, shallot petals, butternut squash and sage.
Panada with roasted squash, mascarpone, black garlic, spinach, spinach, toasted pine nuts and light cheese foam. (V)
Smoked bacon wrapped hake, champ, soy butter sauce and petit pois francais.
Pancetta wrapped rosemary and garlic scented monkfish with cream jus and souffle mash.
Corn fed supreme of chicken with braised fennel & mustard lemon cream sauce, souffle mash potato. *
Corn fed supreme of Chicken Veronique, braised green grapes, verjus cream, parmesan-crusted potato. *
Groundnut stew with roasted quail, saffron rice and toasted cashews.
Confit duck leg, spiced Cape gooseberries, crispy kale, fondant potato and soy emulsion.
Wild rabbit ragu, confit lemon, lemon thyme, mustard cream sauce with tagliatelle.
A selection of cheeses served with artisan crackers, warm fruit loaf, wet walnuts, grapes & homemade chutney.
Crème caramel with blood orange.
Chocolate hazelnut fondants.
Sweet lime curd sponge with basil cream.
Caramelised hazelnut semi-freddo with espresso.
Mascarpone and limoncello trifle with amaretti and raspberries.
Brioche pudding with apricots, lemon thyme & crème anglaise.
Pear & lavender tarte tatin.
Dutch apple & sultana strudel topped pie.
Vanilla baked cheesecake with passion fruit glaze.
Italian chocolate mousse cake.
*Chicken may be substituted in place of guinea fowl and vice versa.