A fine dining four course menu.
Prawn cocktail baby gem cups with thousand island dressing and smoke paprika.
Seard scallop, parsnip purée, smoked bacon powder, orange and hazelnut dressing.
Sweet bread with veal demi glace, sauté morels and shallot.
Vegetarian tart with green salad, beetroot jelly and balsamic reduction.
Stuffed guinea fowl ballotine stuffed with foie gras mousse and wrapped with nori, crispy parsnip nest with quinoa crusted surprise croquettes(quail scotch egg, truffle creamed sweet potato and shredded brussel sprout and panchetta).
Grilled fillet of halibut with orange an lemon pickled fennel+ Shrimp, dill and lemon butter sauce.
Sweetcorn panna cotta with spinach and ricotta cannelloni + beetroot and tomato salsa
black forest gateau served with raspberry sorbet.
Plum and cardamon crumble tart with white chocolate ganache.