Chef Matt

Salt Baked Beetroot, Whipped Ricotta, Apple, Pickled Celery, Hazlenuts, Dressed Leaves

Scallops, Ginger Carrot Puree, Pickled Cauliflower, Asparagus, Coriander Chutney, Vadouvan Cream Sauce, Crispy Curry Leaves

Duck Liver Parfait, Port And Cherry Jam, Garlic Toasts, Dressed Leaves.

Wild Mushrooms On Homemade Brioche Toast, Brandy, Madeira Sauce

Marie Rose Crayfish, Crab And Avocado Salad.

Red Mullet, Romero Pepper Stuffed With Cuttlefish Ragu, Crispy Shallots, Charred Sweetcorn Puree, Braised Baby Leeks, Basil Oil

Sole Meuniere - Lemon Sole, Brown Butter, Capers, Lemon, Parsley, Crushed Potatoes, Spinach, Fine Beans

Pork Fillet, Toulouse Sausage, Puy Lentils, Ventreche, Artichoke Puree, Buttered Kale, Sauce Charcutiere.

Supreme Of Chicken, Red Pepper And Chorizo Crust, Lemon Aioli, Triple Cooked Chips, Dressed Leaves, Feta And Blush Thyme Vine Tomato

Rack Of Lamb, Sag Aloo, Pickled Courgette, Cavalo Nero, Crispy Shallot, Aromatic Coconut & Tomato Jus, Duqqa

Lemon And Lime Posset, Citrus Shortbread

Tarte Au Citron - Lemon Tart, Brulee, Raspberries, Creme Fraiche

Caramelised White Chocolate Delice, Basil Sorbet, Macerated Strawberries