lunch menus
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- Salmon Fishcake, Fennel and Pomegranate Salad
- Chicken with Petit Pois à la Française
- Slow roasted Strip of Pork Belly, Pea puree, carmelised Apple
- Smoked Chicken Caesar Salad
- Pan-fried Cod, warm Potato Salad
- Vietnamese hot Beef Salad
- Wild Mushroom Ragout, Herb Pancake, Braised Shallots
- Red Onion and Goat’s Cheese Tatin, Summer Leaves, Balsamic reducton, Chive Oil
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- White Chocolate and Raspberry Mousse, Lavender Shortbread
- Stem Ginger and Passion Fruit Trifle
- Fine Apple Tart, Vanilla Ice Cream
- Cherry Cheesecake, Kirsch drizzle
- De-constructed Blackerry and Blueberry Mess
- Rhubarb Fool, charred Orange, Honeycomb Tuile
- Summer Berry Tartlet, Strawberry Coulis
- Lemon Posset, Pistachio Biscotti
