Salmon gravlax tartar with soya tapioca pearls, lemon mayonnaise, radishes, nasturtium, pickled onion, and crispy Kataifi
(E, F, G, MU, SO, D)
*

Seared scallops with dashi, dill pickles, lardo, kohlrabi and lovage mayonnaise

(E, F, MO, MU)

*
Charred artichoke hearts with artichoke purée, broad beans, toasted Marcona almonds, lovage vinaigrette and boulangére potatoes

(N, D)
*
British charcuterie plate - Lincolnshire Poacher and Cote Hill blue cheese, Lommo, Fennel salami, Coppa, pickles, crackers and butter

(C, E, G, MU, D)
*

Baked rainbow trout with shrimp, smoked mayonnaise, crispy apples, radishes, and micro herbs served with iced cucumber, and horseradish broth

(C, CR, E, F, MU,D)

*

Main courses

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Beef striploin with Hasselback potatoes, sauce Perigueux, asparagus served with mushrooms and truffle aioli 

(E, MU, D)

*

 Halibut with spinach, pickled shallots, kohlrabi, and smoked butter sauce mixed with caviar and herbs served with new potatoes and leek

(F, D)

*

Crispy duck breast with heritage tomatoes, fondant potatoes, duck ragu, green asparagus and demi-glace

(D)

*

Lemon sole with white wine sauce, dill oil, pomme puree, samphire, and micro herb salad.

(F, D)

*

Mushroom Wellington served with fondant potatoes, seasonal vegetables and a dashi beurre blanc (V)

(E, G, D)

*

Desserts

​

Strawberry parfait, vanilla pastry cream, cookie crumble, whipped cream, meringue, strawberries and lemon balm

(E, G, D)

*

Chocolate mousse with caramelised white chocolate, chocolate galette and chocolate sauce, served with blueberries and blackberries

(E, G, D)​

*

Sponge cake with strawberries, raspberry sorbet, tonka bean pastry cream, strawberry pearls and oat crisp

(E, G, D)

*

Lemon parfait, creamy meringue, yuzu pastry cream, almond crumble, pistachios, and raspberries

(E, G, N D)

*

​

Canapés

​

Why not kick the evening off in style with a selection of chef's canapés? A real talking point.

Contact me for more information

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Key:

V - Vegetarian

​

THE 14 RECOGNISED ALLERGENS BY THE FOOD STANDARDS AGENCY ARE:

  C-Celery, CR-Crustaceans, E-Eggs, F-Fish, G-Gluten, L-Lupin, M-Milk, MO-Mollusc,

  MU-Mustard, N-Nuts, P-Peanuts, S-Sesame Seeds, SO-Soya, SD-Sulphur Dioxide.

  We also advise dishes where Dairy products are used, denominated by the letter D.