Chargrilled Lamb Koftas

With baba ghanoush, tzatziki, beetroot and a tortilla.

Slow-Roasted Tomato Arancini

On roasted beetroot & balsamic purée with basil pesto.

• vegan

Garlic Whole King Prawns

With toasted artisan bloomer.

Seared Fillets of Sea Bass & King Prawns

With baby potatoes, broad beans, peas & broccoli and a creamy white wine sauce.

Greens & Grains Salad

Roasted red peppers, grains, lentils, butternut squash and pomegranate seeds on a bed of mixed leaves and baby spinach, tossed in a zesty pineapple & ginger dressing.

• vegan

Forestiére Chicken Breast

Succulent chicken breast filled with wilted spinach & mozzarella and wrapped in pancetta, served with green beans, fries and a creamy Portobello & Porcini mushroom sauce.

Sticky Toffee Pudding

Topped with salted caramel sauce and served with custard.

• vegetarian

Blackcurrant Torte

With blackcurrant curd and fresh blueberries & strawberries.

• vegan

The Honey Pot

Chocolate honey pot filled with silky chocolate mousse, smooth honey and crunchy honeycomb, served with a buttery biscuit and honeycomb ice cream.

• vegetarian