Spring Vegetable Salad with Goat’s Curd
Polenta Coated Aubergine, Mozzarella and Slow Roasted Tomato
Crab, Apple, Baby Gem Salad with Cucumber Ketchup and Squid Ink Tuile
Prawn Cracker Crumbed Tiger Prawns, Griddled Pineapple, Coriander and Pickled Ginger
Asian Cured Salmon with Sweet and Sour Cucumber Ribbons and Herb Crème Fraiche
Beef Carpaccio with Mustard Dressing, Rocket and Crispy Capers
Lamb Loin, Chickpea Tomato Compote, Griddled Aubergine and Beetroot Falafel
Honey Braised Pork Belly, Spring Vegetables and Potato Fondant
Tarragon Mousse Stuffed Chicken Supreme, Baby Vegetables, Pearl Barley Risotto
Pan Fried Salmon, Saffron Potatoes, Roasted Courgettes, Asparagus, Green Herb Emulsion
Pan Fried Spinach and Ricotta Gnocchi, Courgette Ribbons, Beans, Peas and Herb Dressing
Salted Caramel Tart, Sauterne Raisins, Chantilly Cream
Lemon Posset, Raspberry, Lemon Thyme Shortbread
Chocolate Mousse, Orange Puree, Cookie Crumb
Lemon Meringue Pie
Blackberry Pannacotta with Almond Tuile