Three-course fine dining menu.
Smoked salmon parfait with salmon roe.
Mushroom and ricotta tarts with apple jelly cubes and watercress salad.
Twice cooked pork belly on blini and braised carrot and jus.
Pan fried fillet of beef with pink peppercorn and bourboun sauce, Provecal baked stuffed tomato and sauté mushroom.
Pumpkin ravioli with roast peppers, sun blushed tomato, board beans, pine nut and shaved Parmesan.
Muscat and vanilla poached plum with vanilla ice cream.