1.

Nettle Tortellini filled with Confit Duck, Girolles, Crispy Sage and Tarragon Brown Butter

Halibut, Clams, Velouté, Crispy Potatoes ‘Al Forno’, Rainbow Chard and Pangrattato

Pear and Almond Tart


2.

Pappardelle with Rabbit Ragù

Pan Fried Brill, Braised Fennel, Crispy Potatoes and Saffron Aioli

Lemon Ice Cream, Ginger Shortbread


3.

Sesame Scone with Black Sesame Butter

Beef Tartare with Edamame, Soy, Anchovy and Miso

Trout, Kombu and Trout Dashi Broth, Japanese Spinach and XO sauce

Coconut Sorbet, Chocolate, Toasted Coconut and Raspberries


4.

Soy Marinaded Prawn and Trout Roe Bibimbap with Brown Butter, Sesame, Coriander Seeds, Chives

Confit Pork Cheek Dumplings with Beef Broth, Chilli oil and Thai parsley

Malaysian Black Rice Pudding


5.

Ricotta and Spinach Ravioli, Walnut and Sage Brown Butter

Stuffed Roast Rabbit with Speck, Roast Pumpkin, Truffle and Porcini Faro

Polenta, Almond and Lemon Cake


6.

Roast Pumpkin Salad, Stitchelton, Endive, Toasted Walnuts, Yoghurt and Maple Syrup dressing

Roast Duck with Honey, Cumin, Coriander Seeds and Sesame Rub, Confit Heritage Carrots, Carrot and Orange sauce

Burnt Cheesecake, Ricotta Ice Cream and Grilled Peaches with Chilli and Honey 



7. À la carte


Grilled Flatbread with Anchovy, Garlic and Chives

Grilled Flatbread with Sirloin, Green Tomato BBQ Sauce with Nasturtium, Sorrel, Parsley and Chervil

—

Rabbit Croquettes with Gribiche

Artichoke Fritti, Caponata, Burrata

Puntarella with Anchovy

Grilled Purple Stem Broccoli with Creme Fraiche and Parsley Oil

Bacalao Fritters with Tartare sauce

Cuttlefish with Beurre Blanc and Guanciale

Wild Mushroom Arancini with Aioli

—

Pumpkin Ravioli with Sage Butter

Langoustine Farfalle with Bisque

Pappardelle with Lamb Ragù

Rigatoni with Aubergine, Oregano, Ricotta and Almonds

Clam and Seaweed Risotto

—

Slow Braised Pork Cheeks with Smoked Potato and Confit Garlic Mash

Monkfish, Prawns, Clams with Chorizo, Tomato and Potato

Slip Sole with Lemon, Caper and Wild Garlic butter, Cime di Rapa and Puttanesca

Grilled Secretos di Iberico Pork Marinaded in Honey, Thyme, Paprika

Beef Brisket with Chimichurri and Artichoke Puree

—

Grilled Marinaded Peppers

Grilled Marinaded Aubergine with Mint

Bitter Winter Leaf Salad

Roast Potatoes with Rosemary and Lemon

—

Burnt Lemon Tart

Pear and Almond Tart

Burnt Cheesecake

Cheese Platter with Membrillo and Muscat Grapes


Selection of Ice Creams:

Brown Butter and Caramel

Mascarpone, Fig, Walnut and Honey

Lemon Ice Cream

Blood Orange Sorbet

Dark Chocolate Sorbet



8. Canapés


Porcini and Wild Mushroom Arancini

Crostini with Marinaded Grilled Red Peppers and Ricotta

Potato Cake with Dill Crème Fraîche

Salt Cod Fritters with Tartare sauce

Grilled Burmese Lamb Skewers

Grilled Flatbreads with Anchovy, Garlic and Chives