Seafood Chowder

With toasted sourdough

Chipotle Roasted Cauliflower (VE)

On warm coriander hummus, pomegranate seeds, and pomegranate molasses

Beetroot and Gin Cured Salmon

With whipped orange cream, orange curd, and cracked pepper

Burrata

With prosciutto crudo, figs, and honey drizzle

Wild Mushroom Arancini (V)

In vodka sauce

Crispy Sticky Tofu (VE)

With sweet potato purée, coriander and mild chilli infused oil, crispy sweet potato crisps, and roasted pumpkin seeds

Beetroot Bourguignon (VE)

On wholegrain mustard mashed potato

Monkfish en Papillote

With samphire, new potatoes, cherry tomatoes, olives, lemon, and parsley

Chicken Roulade

Stuffed with rocket, goat cheese and caramelised red onion, served with smashed butter and garlic new potatoes, and balsamic and red wine jus

Slow-cooked Pork Belly

With potato gratin, fennel and apple slaw, wholegrain mustard apple purée, pomegranate molasses, and mojo verde

Vegan New York-style Cheesecake (VE)

Fruits of the Forest Tart (V)

Chocolate and Raspberry Mousse

Banoffee Pie (V)

Gluten free option available