STARTERS
Wiltshire smoked trout, trout roe dressing, almonds, broccolini salad, confit tomatoes

Double baked cheddar cheese souffle, caramelised fig and red onion jam, rocket and hazelnut salad, apple cider vinegar dressing (v)

Roast beetroot, green lentils and butternut squash salad with crispy sage (vegan)


MAIN
Slow braised beef, potato gratin, caramelised white onion and sage puree, roast winter greens, red wine sauce

Broccoli, spinach, and ricotta wellington, leek mash, roasted roots (v)


DESSERTS
Valrhona chocolate torte, passion fruit curd, mango and passion fruit confit

Mango mousse, toasted coconut oats, roasted pineapple, strawberry and yuzu ice cream (vegan)