Chef Jasper

Oysters 3 Nationality Dressing Sauces

Split Pea Croustade Tart With Truffle Gel (V)

Truffle, Brioche French Toast, Duck Liver Parfait

Chicken Skin, Preserved Lemon Creme Fraiche, Caviar

Salmon Tart, Dashi Gel, Gomasio

Aubergine Dumpling In Chicken And Miso Broth

Aubergine Dumpling In Miso Broth (Ve)

Black Pudding Croquettes With Mustard And Sesame Dressing

Scallop Tartar, Mango And Coconut Foam

Lentil Broth With Fresh Garden Greens (V)

Seabass Ceviche, Blood Orange, Pani Puri

Burratta With Avocado And Blood Orange (V)

Yeasted Potato Agnolloti And Chicken Jus Gras

Caremelised Scallops And Truffle, Sancho Potato Sauce

Mackerel Cured And Torched With Forced Rhubarb And Grapefruit Dressing

Stuffed Chicken Leg Ballotine And Wild Mushroom Sauce

Norwegian Halibut And Cafe De Paris Hollandaise

Aged Loin Of Pork, Barley Apple And Onion Salad With Bitter Leaves

Turbot, Maitake Mushroom Cimi De Rapa And Caremelised Cep Sauce

Beef Sirloin With A Roasted Cod Head Sauce, Tarragon And Tomato Salad

Douglas Fir Sorbet And Douglas Fir Oil

Citrus Granita, Herb Dressing And Rose Syrup

Pomelo Granita, Creme Fraiche And Rose Essence (V)

Beetroot Jam, Creme Fraiche, Raw Pear And Ceremelised White Chocolate

Roasted Banana Ice Cream, Toffee And Milk

Chocolate Tart, Tarragon Ice Cream And Textures Of Chocolate

Raspberry Souffle With Toasted Madagascan Vannilla Ice Cream

Apple Tarte Tatin & Burnt Butter Ice Cream (V)

Rhubarb, Creme Brulee Egg And Choux Buns

Chocolate Fondant And Malt Ice Cream