This is a four course menu. Vegetarian starter option available.
Charred Octopus, pepper stew and saffron aioli.
Coronation chicken and game terrine, curried lemon mayonnaise and crisp salad
Pan seared fillet of gurnard, artichoke puree, spinach, saute new potato, caper butter blanc.
Confit lamb shoulder with lamb and apricot croquette, morels, creamy asparagus puree, potato rosti and red wine jus.
Truffled miso risotto with roast pumpkin and peas, grated Parmesan and nori powder.
Chocolate souffle with chocolate sauce and soil.
Pear, stem ginger and maple tarte tatin stack with vanilla and cornflakes icecream.
Cheese board. Aged cheddar, Gorgonzola Dolce, Camembert, french bread and apple quince.