Autumn 3 course menu

Starters: Lime & Ponzu Cured Seabass or Watermelon with Wasabi Mayonnaise, Pickled Mouli & Coriander Cress (GF) Garden Beetroot Terrine with Horseradish Cream & Heritage Beetroot Crisps (GF) Korean Fried Chicken or Cauliflower with Red Meat Radish, Spring Onion, Carrot & Sesame (Can be made GF) Grilled Courgette Salad with Goat’s Cheese & Honey (GF) Steak Tartare with Quails Egg, Micro herbs & Pommes Frites (GF) Burrata with Broad Bean, Mint & Chilli Vinaigrette (GF) Seared King Scallops with Nduja, Charred Corn & Creamed Corn and Fennel (GF) Main Course: Grilled Slow Cooked Octopus with Black Squid Ink Risotto & Gremolata (GF) Sea Bass with a Keralan curry sauce, Coconut Rice and Grilled Pak Choi (GF) Five Spiced Duck Breast With a Pulled Duck Leg Spring Roll, Teriyaki Aubergine Puree & Turnip Cake Pisto Stuffed Aubergine with Spiced Rice & Mojo Verde (GF) Porchetta with Heritage Courgette, Garlicey Greens & Potato Dauphinoise (GF) Herb Crusted Lamb Rack with Pommes Anna, Mint Salsa & Green Beans (Can be made GF) Seared Lamb Loin with Piperade & Crispy Parmesan Polenta (GF) Roast Truffle Butter Chicken Supreme with Wild Mushroom Risotto & Sage Crisps (GF) Dessert: Mango Cheesecake with Ginger Crumble & Yuzu and Passionfruit Coulis (Can be made GF) Chocolate Nemesis Cake with Crème Fraiche & Raspberries (GF) Nectarine & Rose Petal Mini Pavolvas (GF) Fig & Honey Frangipane Tart with Fig Leaf Ice Cream White Chocolate, Almond & Raspberry Mille-Feuille with Raspberry Coulis & Fresh Cream (Can be made GF) Roasted Pistachio Stuffed Peaches with Orange Blossom Cream (GF) Sugar Cured Strawberries with White Chocolate Crumble & Clotted Cream Ice Cream (GF) Espresso Martini Panna Cotta (GF)