Chef Gary Tunstall

Tuna taktaki, matcha mayonnaise and sesame seaweed caramel

Scallop service, citrus dressing gooseberries, coriander

Duck proscuitto, torched figs, toasted almonds, rocket fennel salad lemon oil dressing

Sweet and sour beetroot, torched goats cheese, bitter leaves, toasted walnuts, honey mustard dressing

Lobster and truffle thermidor, pomme neurf, bitter leaf salad

Pan roast venison, potato fondant, baby vegetables, whisky sauce

Pan roast halibut, baby vegetables, truffle cream sauce

Wild mushroom and spinach pativiere, celeriac purée, sautéed greens, mushroom cream sauce

Dark chocolate fondant, orange gel, fresh berries, brandy creme anglaise

Matcha green tea, creme brûlée

Coconut panna cotta pineapple lime mint salsa

Sautéed prawns, salsa verde

Scallop ceviche, citrus and peppers, coriander

Smoked salmon, quails egg, salsa verde

Pan roast turbot, buttered baby carrots, potato moussline

Poached halibut, Buerre blanc, pickled vegetables

Pan roasted salmon, cauliflower purée, samphire, butter glazed turnips

Coffee pana cotta, honey comb, raspberries

White chocolate creme brûlée

Chocolate fondant, caramel sauce, vanilla ice cream

Cheese board. Crackers and chutneys

Pumpkin gnocchi, sage butter sauce, shaved pecorino cheese

Carpaccio of venison, truffle gel, shaved baby vegetables

Wild mushroom arancini, roast garlic and parmesan sauce

Papadelle pasta with, chopped chicken liver sage and masala sauce

Confit rabbit leg, red wine braised white beans, nettles,

Rissotto of wild mushroom and rosemary, finished with parmesan butter garlic chips

Wild mushroom, spinach, truffle canneloni,

Osso bucco servered with canelinni beans and cavalo nero

Slow roast pork belly, with braised baby artichokes, creamy polenta

Limoncello pana cotta, fresh berries, chocolate sauce, amaretto crumb

Classic tiramisu

Razor clams with cider and chorizo

Warm black garlic soup, crusty bread, rosemary oil

Quail wrapped in serano ham, sherry sauce

Beetroot gazpacho, anchovy twists

Morcilla with garlic aioli and quails eggs

Charred octopus, paprika aioli, crispy potatoes, micro leaf salad

Roast haunch of venison, white bean stew, sauteed chard, herb sauce

Roast loin of monkfish wrapped in serano ham, potatoes fried in olive oil, mixed pepper stew

Vegetable paella, green beans, tomato, artichoke

Flan ( essentially creme catalan)

Galician style pears poached in pedro jimenez wine with cinnamon, clotted cream, chocolate shavings

Pan seared scallops, black pudding boudin, apple mousslin, apple crisp,

Smoked beef tartare, squid ink egg yolk, sourdough toasted solders, mini herb salad

Assiette of beetroot, (roast, pana cotta , tuille , pumpinikel crumb, tarragon vinaigrette, goats cheese croquettes

Lobster bisque, saffron aioli, smoked garlic croutons,

Leek, potato and truffle oil soup, smoked garlic croutons

Poached halibut, squid ink and clam beurre blanc, baby carrots,

Fillet of beef wellington, sautéed baby vegetables, butter poached potatoes, red wine jus

Double baked pumpkin soufflé, sautéed baby vegetables,

Cherry creme brûlée, vanilla madelenes

Rich dark chocolate truffle mousse, orange gel, mint chantilly cream