Mosaic of Cured Tuna

Heritage tomatoes, chimichurri sauce, pickled fennel, harissa mayonnaise, coulis.

Pan Fried Foie Gras

Pedro Ximenez glaze, toasted pistachio nuts, toasted brioche, spiced parsnip espuma.

Pan Fried Pigeon Breast

Confit leg, artichoke and cashew nut puree, baby marinated figs, artichoke crisps, truffle powder, watercress, pigeon jus.

Seared Scallops

Courgette and tarragon velouté, paprika crunch, courgette garnish, tarragon air.

Girolles and Smoky Corn Salad

Miso mayonnaise, rocket pesto, buckwheat crunch.

• vegetarian

Lamb Rump

Pea puree, patatas bravas, confit garlic, sheep's yoghurt, gratinee baby courgettes, charred roscott onion, lamb jus.

Iberian Pork Pluma

Black garlic sauce, miso mash, peperonata with tomato and basil, pancetta jam, rainbow chard.

Shawarma Spiced Barbary Duck Breast

Roast and spiced cauliflower puree, saag aloo, mango chutney glazed cauliflower with dukkah, spiced duck jus.

Pan Fried Fillet of Sea Bass

Wilted spinach, olive oil potato puree, brown shrimp beurre blanc, chilli oil.

Caramelised Artichoke Tart

Spinach, artichoke puree, artichoke crisps, brown butter beurre blanc, Waldorf salad.

• vegetarian

Lemon Curd Tart 'Brulee'

Fresh and marinated strawberries, wild strawberry puree, fresh mint.

Manuka Honey and Vanilla Mousse

Poached rhubarb, pistachio puree, rhubarb puree, puff pastry, rhubarb and ginger sorbet.

Milk Chocolate and Praline

White chocolate and chocolate chip mousses, passion fruit sorbet, caramelised hazelnuts, chocolate soils, passion fruit gel.

Selection of Three Fruit Sorbets

Brandy snap, fruit garnish.

Quartet of Desserts

Mini-dessert selection.

Cheese Selection

French and English cheese, chutney, crackers.