Butter poached native lobster with a creamy risotto finished with a lobster bisque sauce and truffle

Smooth chicken liver parfait with a rhubarb and vanilla puree, crispy chicken skin and toasted sourdough

slow roasted heritage tomatoes, pickled cucumber and grated goats cheese salad.

Served with celeriac remoulade, herb oil and keta caviar

slow brined and smoked ham hock terrine served with a BBQ'd pineapple 'salsa' and aerated crackling

Cod cheek scampi with a panko crust. served with a scallop roe mayonnaise, potato terrine chips and smoked sea salt

fillet of venison wrapped in truffled chicken mousse, serrano ham and puff pastry. served with roasted carrot topped with a beef dripping crumble. Pomme puree and wilted spinach.

roasted and finished in Kelp butter. grilled tender stem broccoli, roasted mussels, tomato and hollandaise emulsion

BBQ finish braised brisket, glazed hen of the wood mushroom, potato terrine and a smoked butter emulsion

pearl barley and celeriac risotto, wilted kale and chicken and rosemary reduction.

pan roasted with charred hispi cabbage topped with a smoked bacon and spring onion, potato and garlic cream.

6oz beef tournedos, pomme boulanger terrine, goats butter roasted celeriac, wilted leeks, black garlic puree and red wine jus

Kirsch infused chocolate mousse and chocolate sponge coated in a dark mirror glaze, served with vanilla mascarpone, cherry gel, marinated cherries and crystalized chocolate

individual tart tatin, served with calvados ice cream and extra caramel sauce

Vanilla ice cream and muscovado toffee sauce

Gin infused strawberries, Chantilly cream and shards of meringue served with a raspberry sorbet

Milk chocolate mousse, lemon drizzle cake and blackberries

served with clotted cream and fresh raspberries