Dinner
Sample menus Autumn/Winter
Starters
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
Mains
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
Desserts
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