Sample menus Autumn/Winter




Beetroot and chilli spiced filo rolls with spinach raita

Courgette and halloumi fritters with burnt lime yoghurt

Sesame wasabi crusted tuna loin with asian salad and yuzu dressing

Shaved salad of fennel, endive, radish, pomegranate and blood orange




Crisp skinned sea bass with Sri Lankan potato curry, sea vegetables and rasam broth

Spiced buttermilk cod with black lentil dhal and mustard greens

Sticky burnt miso caramel chicken thighs with pomegranate and walnut salsa

Pearl barley beetroot risotto with whipped goat's curd and bitter leaves 




Coconut and vanilla rice pudding with roasted pears and bramble syrup

Soft centred chocolate hazelnut cake with goats milk ice cream

Honey, pistachio and rose financiers with mascarpone

Vanilla, apple and maple creme brûlée