Chef Mark

Tomato And Black Olive Bruschetta With Basil Mayonnaise And Mirco Basil (V)

Smoked Salmon Blinis, Dill Cream Cheese, Lemon Gel And Micro Coriander

Butternut Squash Veloute, Goats Cheese And Coriander Mousse, Pumpkin Crumb And Chive Oil (V)

Ham Hock Terrine, Apple Butter Glaze, Winter Garden Salad And Mirco Thyme

Beef Sirlion & Braised Shin, Parsnip Puree, Tenderstem Broccoli, Sous Vide Carrot Dressed With Black Garlic, Roasted Fondant Potato And Red Wine Jus

Torched Cod Fillet, Fried Mussels With Ginger, Spiced Potato Fondant Poached In Coconut Milk Infused With Coriander, Star Anise And Cinnamon, Tendedstem Broccoli And Masala Cauliflower Puree.

Indulgent Sticky Toffee And Date Pudding, Salted Caramel And Miso Sauce, Caramelised Banana And Cornish Clotted Cream.

Dark Chocolate And Rosemary Tartlet, Toffee Cream Diplomat, Hung Crème Fraiche And Seasonal Berries.