Chef Kevin

Ceviche Of Stone Bass With Plantain Chips And Coriander

Burrata With Isle Of Wight Tomatoes And Bush Basil (V)

Ink Risotto With Roasted Calamari

Whipped Summer Squash With Ricotta, Dukkah And Grilled Flatbread (V)

Beetroot Salad With Horseradish Creme Fraiche And Marcona Almonds (V)

Shaved Spilman Farm Asparagus With Burrata And Land Cress (V)

Atlantic Prawn And Avocado Cocktail

Coronation Crab Salad With Granny Smith Apple And Mango

Portland Crab Salad With Isle Of Wight Tomatoes And Chives

Twice Baked Cheddar Cheese And Spinach Soufflé (V)

Roast Whitby Cod With Summer Greens, Capers And Samphire

Fillet Of Sea Bass With Crushed Seaweed Potatoes And Chive Butter

Honey Baked Fillet Of Salmon With Pink Fir Apple Potatoes And A Shaved Fennel Salad

Sirloin Of Glenarm Estate Beef With Creamed White Onions And Red Wine

Crisp Confit Of Duck With Fine Beans, Lyonnaise Potatoes, Thyme And Rosemary

Rump Of Lamb With Late Summer Vegetables And Salsa Verde

Fillet Of Sea Bream With Grilled Courgettes, Mint And Capers

Garden Leaf And Herb Salad

Isle Of Wight Tomato And Shallot Salad With Bush Basil

Crushed Seaweed Potatoes

Gratin Dauphinoise Potatoes

Buttered Jersey Royals

Tenderstem Broccoli With Shallots And Parmesan

Scandinavian Iced Berries With Hot White Chocolate Sauce

Dark Chocolate Mousse With Boozy Cherries And Honeycomb

Brown Sugar Pavlova With Summer Berries

Annabel’s Strawberry And Champagne Jelly With Jersey Cream

Vanilla Panna Cotta With Kentish Cherries

St.clements Posset With Vanilla Shortbread