Chef Daniel Harding

Carpaccio of salted veal, marinated cuttlefish in beef dripping, cucumber dill and apple salsa

Baked salsify, duck egg and pecorino

Smoked salmon roulade of salmon mousse served with wholegrain croutons and capers

Three melon salad, serrano ham and sherry vinegar

Beef wellington , fondant potatoe, beef juices and parsnip puree

Monkfish tail, rainbow chard with chicken jus and baked carrots

Roasted caulifower, raisin and port jus, artichoke crisps with black garlic

Baked burnt lemon cheesecake, amaretto biscuit and chantilly cream

Passionfruit cremeux with olive oil sponge , rum ice cream

Sushi of filet beef, wasabi and caramelized shallot

Miso soup of clams, roasted garlic with pickled apple balls

Salad of vermicelli noodles, white crab and shizo with caramel rice vinegar

Yuzu and roasted fennel sorbet

Black cod with sweet pear glaze and sesame sticky rice

Roasted Pork lion in mustard seed, nori and parsley, baked kohlrabi with tempura oyster

Matcha Panna cota, pistachio ice cream with lime jellies

Tapioca pearls with coconut and mint chocolate

Serrano & pork meatballs with salsa verde, fresh salad leaves

Gazpacho of heirloom tomatoes, salsa of courgette, pinenuts and parmesan

Goats cheese mousse with sourdough crackers and chives

Homemade ravioli of gambas , lobster bisque with chorizo oil

Lasagne of potatoe, fresh truffle and parmesan served with foccacia

Sicilian orange and almond gateau, candied orange

Caramel mousse with banana flambee and shortbread

Baked aubergine cavier on sun dried tomato and black olive sourdough toast

Marinated sardines with salt , lemon and artichokes fresh basil

Confit pork belly with caramelized red onion, anchovies and white wine, served with fresh rocket

Pickled vegetables with salted lemon

Pavé de salmon, ratatouille with sweet potatoe fondants

Chicken with apple, celery and Panetta cream sauce , baked celeriac and spinach

Meringue with berry compote ,

Baked pear with creme anglais and chocolate crumb

Beetroot, Red onion and gorgonzola filo tart, watercress with hazelnut dressing

French onion soup with gruyere croutes

Truffle and mushroon vol au vent with lambs leaf

Coq au vin served with seasonal vegetables

Salt crusted seabass, warm salad of fennel, orange and endive

Chocolate Entremet, honeycomb and vanilla ice cream

Walnut and ginger cake with brandy creme pâte

Baked coquilles st jacques with homemade bread and butters

Baked camembert, cranberries confiture and sourdough crackers

Beef bourginon, dauphinoise pototoe with baby vegetables

Paris-brest with coffee ice cream