Restaurant-level cooking, without the restaurant.

Cold starters

Truffle Beef TartareCapers, shallot, truffle dressing and crisp potato.

Tuna CarpaccioCitrus, ponzu, sesame and fresh herbs.

Octopus CarpaccioLemon, olive oil, celery and smoked paprika.

Hot mains

Miso Glazed SalmonSeasonal vegetables, miso butter and citrus.

Chicken with MorelsCreamy morel sauce, potato and seasonal greens.

Lamb LoinAubergine, rosemary jus and roasted shallots.

Desserts

Burnt CheesecakeBerry compote and vanilla.

Lemon PossetCitrus curd, berries and shortbread.

Hazelnut Praline MousseChocolate sponge and caramelised hazelnuts.

Antipasto

Vitello TonnatoTender veal, tuna-caper sauce, parmesan and herbs.

Pasta

Tagliolini al TartufoFresh tagliolini, black truffle, parmesan and butter.

Main course

Veal MilaneseCrisp veal cutlet, rocket, cherry tomatoes and lemon.

Dessert

TiramisuEspresso-soaked sponge, mascarpone cream and cocoa.

Starter

Duck RillettesCornichons, mustard and toasted brioche.

Soup

Wild Mushroom VeloutéSilky mushroom soup, crème fraîche and herbs.

Main course

Beef BourguignonSlow-braised beef, red wine sauce, mushrooms and glazed carrots.

Dessert

Crème BrûléeVanilla custard with a crisp caramelised sugar top.

Starter

Smoked Aubergine TartareTahini, pomegranate, herbs and crisp flatbread.

Second course

Roasted PumpkinWhipped cashew, dukkah, pickled shallot and herb oil.

Main course

Celeriac WellingtonSpinach, mushroom duxelles and red wine jus.

Dessert

Passion Fruit & Coconut MousseCoconut cream, passion fruit, mango and almond crumble.