CHEFS’ CHOICE OF CANAPÉS

Served on arrival

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HOUSE-BAKED FOCACCIA

Served with vibrant herb chimichurri and rich whipped crispy chicken skin butter

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PEA & LOVAGE ‘ESPRESSO’ (V)

A silky garden soup with aromatic lovage, served as a delicate espresso course

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TREACLE-CURED SCOTTISH SALMON

With smooth avocado purée, zesty lemon jel, pickled and crispy shallots, and fragrant dill oil

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CHAMPAGNE & STRAWBERRY SORBET (V)

A refreshing interlude before the main course

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PRIME FILLET OF BEEF

Served medium-rare with rosemary and garlic pommes rissole, velvety celeriac purée, broad bean and Savoy cabbage fricassée, honey-glazed heritage carrots, and rich red wine jus

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SALTED CARAMEL PANNA COTTA

Presented with dark chocolate “soil”, honeycomb shards, cherry puree, finished with a salted caramel drizzle

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Vegetarian, Vegan and Gluten-free options available

Please advise us of any special dietary requirements when confirming menu choices. Vegetarian/Vegan options must be pre-ordered at least 14 days in advance.