Please note that the menu is subject to change from below.
Roast ham hock salad with parsley sauce and pickled vegetables
Baked portobello mushrooms with ricotta and fresh truffle
Creamed potatoes and tender stem broccoli
Baked Ling with fish cream, brown shrimp and samphire grass
(V) Confit celeriac with baby leeks
Pear and blackberry "big top" with meringue fresh cream