Indulgent Experience

To choose one for each course:

Chef Welcome

— Potato gnocchi filled with mozzarella and tomato (VG)

Appetiser

— Tuna tartare, avocado, red onion crisp and basil oil (GF)
— Sea bass ceviche, guacamole, shallot and lime (GF)
— Salmon gravlax, apple, horseradish cream and dill (GF)
— Beetroot tartare, shallot, apple, avocado and grain mustard vinaigrette (Vegan/ GF)

First Starter

— Gratinated scallop in shallot sauce (GF)
— Pumpkin veloute, wild mushrooms and truffle oil (Vegan / GF)
— Salmon tartare, shallot, chillies , mango and toasted almonds (GF)
— Sea bream fillet, broccoli cream and samphire (GF)

Second Starter

— Handmade tortelloni filled with black truffle and ricotta, parmesan sauce and porcini powder (VG)
— Handmade tortelloni filled with pumpkin and ricotta, peas and mint veloute (VG)
— Tian of poach salmon, wild prawns and smash avocado, lemongrass oil (GF)
— Saffron risotto, stracciatella cream, roasted hazelnuts (GF)

Main Course

— Hake fillet, roasted broccoli, edamame beans, beurre blanc sauce and mash potato(Pes/GF]
— Scottish halibut steak, baby potatoes, parsley sauce, green beans and asparagus(Pes/GF)
— Beef fillet mignon, gratin dauphinois and seasonal vegetables (GF)
— Welsh rack of lamb, grain mustard gravy, gratin dauphinois and seasonal vegetables (GF)

Dessert

— Almond tart with pears in red wine (GF)
— Chocolate mousse, ginger biscuit crumble, pistachio, blueberries, creme chantilly and raspberry coulis (VGGF)
— Tiramisú (VG)
— Tarte au citron (VG)