Chef Martyn

Burratta, Vine Rippened Cherry Tomatoes, Chicory Leaf, Focaccia Crustinni, Pickled Walnut And Capers With A Cirtusy Tarragon Dressing

Scallops, Ndjura Roe Butter, Black Olive Tapenade, Plum Ketchup And Shoe String Potato Crisps

Chicken Liver Bruchetta, Balsamic Glazed Beetroot, Frizee Endive, Cumberland Sauce

Belly Pork Porchetta Stuffed With Sultanas And Pine Kernels, Malt Roast Apple, Salt Baked Celeriac, Fennel Veloute And Crispy Sweetheart Cabbage

Baked Salmon, Muscat Mussels, Siccilian Gnocchi, Pumpkin Textures , Walnut Pesto, Sage Crisps, Cavalo Nero, Toasted Seeds

Caponata, Goats Cheese And Carmelised Onion Aranccini, Lemon Brined Courgette Papa Del, Baked Polenta And Pomodoro Sauce

Rocket And Parmesan Salad (V)

Panzanella Salad

Chocolate And Salted Caramel Semi-Freddo, Rosmary And Cherry Biscotti

White Chocolate Tiramasu, Dark Chocolate And Pistachio Crumb, Coffee Sauce

Individual Panatone, Mascapone, Honey, Candied Pecans, Soaked Muscato Rasins