Dinner

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Sample menus Autumn/Winter

Starters

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Beetroot and chilli spiced filo rolls with spinach raita

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Courgette and halloumi fritters with burnt lime yoghurt

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Sesame wasabi crusted tuna loin with asian salad and yuzu dressing

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

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Mains

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

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Spiced buttermilk cod with black lentil dhal and mustard greens

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Sticky burnt miso caramel chicken thighs with pomegranate and walnut salsa

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

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Desserts

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Coconut and vanilla rice pudding with roasted pears and bramble syrup

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Soft centred chocolate hazelnut cake with goats milk ice cream

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Honey, pistachio and rose financiers with mascarpone

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Vanilla, apple and maple creme brûlée 

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