To Start

Crispy chilli pork served with lime mayonnaise
(gf, D, E, SD)

Tomato and mozzarella Caprese salad drizzled with
balsamic glaze and olive oil
(v, gf, D, SD)

Field mushroom stuffed with red onion chutney and brie served with a mixed salad
(v, gf, D, SD)

To Follow

Beef fillet served with red onion chutney and potato rosti, red cabbage, ale-braised onion petals finished with an ale jus
(gf, D, SD)

Pan-fried cod loin with Parmentier potatoes and mussel and pea tomato sauce
(gf, D, SD, M, F)

Charred cauliflower served with peanut curry sauce, leek fricassee, radish and spicy Bombay cauliflower crumb
(vegan, gf, SD, P)

To Finish

Carrot cake with a cream cheese frosting with raspberry coulis
(D, E)

Rich chocolate delice topped with strawberry jelly, balsamic strawberries and pistachio tuille
(D, G, N)

Sticky orange cake served with mango and coconut ice cream (vegan, SD)