Entrees

Pan fried scallops with cauliflower vanilla puree, bacon, rocket and lemon.

Seared rare tuna with avocado, tamarillo and chilli salsa and a lime soy dressing.

Goats cheese tart with rocket and fig salad and pomegranate dressing

Grilled quail with rose petal sauce, pistachios and watercress salad

Venison carpaccio with Thai lime, chilli dressing, peanuts and coriander salad

Pan fried duck breast with orange braised Puy lentils and port reduction

Truffled wild mushroom tart with red wine butter sauce

Carpaccio of beef with rocket, Parmesan and honey vinaigrette

Mains

Seared snapper fillet with toasted coconut cous cous, crab and mango salad and wasabi mayonnaise

Welsh lamb loin with sweet garlic creme, truffled potatoes and minted green vegetables

Roast rack of lamb with anchovy lemon creme fraiche and tomato and aubergine pilav

Pan fried pork fillet with apple and caramelised red onion relish on creamy cider potato gratin

Roast duck breast on a chillied aubergine and Puy lentil salad with quince alioli and tamarind jus

Beef fillet with horseradish creamed leeks, fried potatoes and wild mushrooms

Beef fillet with baby roast vegetables, red wine jus and 3 relishes

Desserts

Valrhona chocolate sticky fudge cake with espresso cream and berries

Valrhona chocolate tart with limoncello cream and pistachio praline

Caramelised pear and almond tart with maple creme fraiche

Grappa panna cotta with raspberries and lemon shortbread

Coconut sorbet with tamarind caramel and grilled pineapple

Sticky date pudding with orange poached rhubarb and tamarind toffee sauce

Lavender creme brulee with spiced compote