pre-starter

 

Feta stuffed Peppadew peppers  v

 

Homemade focaccia  vg

balsamic and olive oil

starter

Potted confit duck leg and pistachio rillette
plum and cinnamon chutney, toasted sourdough

​

Chicken satay skewers

peanut satay sauce, pineapple, red onion, coriander

​

Gin-cured salmon

olive oil aioli, oven-dried cherry tomatoes, micro rocket, shaved parmesan

main

 

Red wine-braised short rib of beef

dauphinoise potato, baby vegetables, beef and thyme jus

​

Pan-seared cannon of lamb

baby fondant potatoes, creamed rainbow chard, sauteed wild mushrooms

​

Pan-fried wild sea bass fillet

charred chicory, treacle-cured bacon, pea emulsion, lemon and thyme sauce

dessert

 

Sticky toffee pudding

toffee sauce, crushed walnuts, vanilla bean ice cream