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| Bacon wrapped Game Terrine with Wild Pheasant, Rabbit & Mallard, Fig Puree, Beetroot, Apple, Fig Jelly, Beetroot Foam and a Brioche Mouselline |
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| Wild Mushroom Bread and Butter Pudding, Baked Wild Mushrooms, Truffle Oil and Micro Greens |
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| Scallops with Asparagus 3 ways...boiled, tempura and in a jelly, with a scallop roe foam, some prawn dust as seasoning |
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| Strawberry Plate - Strawberry Shot with Mint foam, Stawberry tempura on a chocolate paint, Strawberry sorbet with dehydrated strawberry slices, marinated strawberries in balsamic and black pepper, strawberries in caramel. |
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| Paella, Pan fried Squid, Chilli Grass |
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| Ottolenghi Brocoli with Chilli, Garlic and Lemon |
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| Pork, Lentil, Chorizo and Tomato Stew |
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| Loin Pork Chop on the bone, Mash, Cider and Apple Sauce, Purple Carrots. |
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| County Mayo Organic farmed Salmon, Vietnamese Carrot Salad, Thai rice and sweet chilli sauce |
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| Artisan Tagliatelli, Broad beans and Pecorino |
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| Nigella Lawson's Pavlova, foolproof. |
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| Ottolenghi's Chicken with Sumak and Za'atar |
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| 'Sailor' Potatoes |
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| Cajun Spiced Roasted Sweet Potatoes |
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| Pestle and Mortar mashed chunky guacamole |
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| Veggies from our local allottment...delicious. Thanks Adrienne! |
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| Wild Salmon, Samphire, Asparagus, Saffron Potatoes and lemon alioli |
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| Starter - Tapas Plate - Gazpacho Foam Shot, Stuffed Piquilo Pepper with pepper gel, Paella stuffed Mussel |
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