Chef Cecily

Beetroot Cured Salmon Blinis, Dill Crème Fraiche

Parmesan Crisp Baskets, Butternut Squash Puree, Tempura Sage Leaf

Deep Fried Native Oyster, Tobasco Mayonnaise, Soused Pickled Vegetables

Beef Scrumpets, Watercress Puree, Spring Onion

Comté Gougères

Sea Bream Crudo, Orange Segments, Pistachio, Anchovy Stuffed Olives

Buratta, Slow Roasted Peaches, Pistachio And Basil Pesto, Homemade Focaccia

Fennel And Citrus Salad,

Fennel And Citrus Salad, Blood Orange Segments, Citrus Gel, Pistachios, Fennel Fronds

Salt And Szechuan Pepper Squid, Chili, Ginger And Lime Relish

Brioche And Pancetta Stuffed Porchetta, Crunchy Crackling, Onion And Tamarind Puree, Heritage Baby Carrots

Butternut Squash Agnolotti, Browned Butter And Sage Sauce, Crispy Sage, Pine Nuts

French Trimmed Rack Of Lamb, Hazelnut Dukkha, Aubergine, Zataar Labneh

Pomegranate Beef, Balsamic And Pomegranate Molases, Lambs Lettuce, Spring Onion Crema

Miso Marinaded Black Cod, Banana Leaf, Pickled Radish

Buttery Potato Fondants

Slow Roasted Baby Leeks With Burnt Onion Powder

Heritage Baby Carrots, Whipped Yoghurt And Feta, Pomegranate Molasses

Brussel Sprout Slaw, Dijon Vinaigrette, Dried Cranberries, Flaked Almonds

Garlic And Lemon Roasted Romanesco Cauliflower