Sample Menu

Starters
- Beetroot cured salmon with citrus crème fraîche, dill oil, pickled shallots and crostini
- Asian crispy duck salad with ginger, sesame dressing, pickled daikon and cashew nuts
- Age cheese fondue with truffle oil, warm bread and prosciutto crumb
Mains
- Fennel & nduja porchetta with caramelised celeriac purée, charred tenderstem broccoli, mustard jus and crackling
- Skrei cod with courgette orzo, pea purée, dill and tomato jam
- Wild mushroom risotto with truffle oil and micro greens
Desserts
- Decadent chocolate fondant with vanilla ice cream and raspberry coulis
- Apple & rhubarb tart with fresh berries and vanilla ice cream
- Lemon tart with raspberry coulis, plant based whipped cream and almonds