Pan Fried Crab Cake

Dill, shellfish and kombu mayo, Japanese cucumber and wakame salad.

Sesame Crusted Seared Swordfish

Crispy rice, soy and ginger glaze, wasabi and pea puree, white radish salad.

Smoked Cod Mac and Cheese

Crispy bacon crumble.

Roast Scallops

Pea and parmesan puree, English asparagus, smoked salmon lardons, hollandaise sauce.

Sticky Korean Prawns

Kachumber salad, gochujang sauce, micro coriander.

Brill and Scallop Blanquette

Wild garlic dauphine, spring vegetables, chive oil.

Halibut Pistachio

Sea salt and lemon, buttered lettuce, hand peeled prawns, thousand island sauce.

Tandoori Gurnard

Cucumber and spring onion raita, green chutney, crab bhaji, prawn katsu sauce, scallop roe pappadums.

Chalk Stream Trout

Blood orange, hollandaise sauce, English asparagus, pea and broad bean dressing, buttered dill new potatoes.

Toasted Hot Cross Soufflé

Condensed milk and orange ice cream.

• vegetarian

Forced Rhubarb 3 Ways

Rhubarb and vanilla crème brûlée, rhubarb trifle, rhubarb and pink champagne sorbet.

• vegetarian

A Trio of Golden Syrup

Orange and ginger treacle sponge, baked treacle and lemon tart, golden syrup ice cream.

• vegetarian

Chocolate Tart

Salted caramel ice cream and hazelnut cookie crumbs.

• vegetarian

Cheeseboard

Aged Ashmore, Kentish blue, Bowyers brie and Tunworth, served with homemade chutney and crackers.

• vegetarian