Fine Dining Experience

Menu 1

Salad of oak smoked chicken
Lemongrass, rocket and lime leaves 

Pan roasted duck breast with a parcel of duck and cabbage
Roasted chestnuts and sweet potato dauphinoise 

Vanilla pannacotta with Forrest berry's
And iced fruit crush

Menu 2

Pillows of crab and lobster
Wrapped in salmon, enhanced with ginger and coriander
Accompanied with preserved lemon chutney 

Sage encrusted noissetts of English lamb
Crispy pancetta and button onion delmonico
Madeira and herb juis

 Classical French tart tatain
With crème fresh

Menu 3

Terrine of duck confit with fois gras
Bitter sweet shallots, lemon scented leaves 

Ravioli of goats cheese with white truffle oil
Enhanced in a sun roasted tomatoes and saffron beurre blanc 

Strawberry and blueberry sable
With black pepper and vodka sauce

Menu 4

Bruschetta of baby vegetables
With roasted halloumi enhanced with molasses
Balsamic vinegar

 Medallions of scotch beef
With celeriac rosti, wild mushroom compote and port jui 

Assiette of chocolate with bitter sweet cherries 

Menu 5

Roulade of smoked salmon and sole
Bitter leaves avocado oil and lemon dressing

 Pan fried supreme of chicken
Bacon garlic and shallot compote, saffron fondant potatoes

 Gratin of red fruits
With vanilla ice 

Menu 6

Parcels of goats' cheese and endive salad
Served with a green tomatoes and fennel chutney 

Confit of salmon wrapped in Parma ham
With rosemary and herb gallette, roasted pumpkin puree 

Lemon and Cornish clotted cream tart
With peach and apricot compote