‘Proper’ pork chop, spiced apple, crispy sage, roasted shallot served on polenta, jus

Fillet of beef and slow cooked shoulder. Honey glazed carrots, whipped potatoes, freshly grated horseradish

Slow roasted lamb shoulder on saffron pearl barley, pumpkin seeds and slow roasted garlic. Served on Pipián Rojo

Lamb shank with nutmeg spiced spinach, horseradish pomme purée with caramelised red onion and red wine jus

Roast chicken quarter with braised mushrooms on truffle pomme purée and tarragon chicken jus with a side of buttered greens

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Lobster linguine with pastiche

Ginger steamed sea bass with coriander and chilli on buckwheat soba noodles. Crispy sea bass skin

Pan fried halibut, carrot, asparagus and mushrooms, coconut velouté and coconut rice

Almond crusted cod, green veggies, burnt onion, shimeji mushrooms, paprika and red pepper sauce on a bed of pearl barley

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Roasted red cabbage and carrots with pumpkin seed dressing. Carrot purée (ve) (v)

Cauliflower and spinach gnocchi, Lincolnshire Poacher and crispy kale (v)

Butternut risotto with sun dried tomato, red pepper, smoked scamorza cheese & parmesan crisp (v)

Mushroom, fig and pecorino tortellini with buckwheat broth and brown butter (v)