Chef Henry Taylor

Roast aubergine with yoghurt and harissa

Tomato, white haricot bean and Provençal goats cheese salad

Cauliflower steak, curried cauliflower purée, sauce vierge

Poached pear, white chocolate creme, orange slice

Pan fried scallops, cauliflower purée, mushroom purée, red pepper coulis, fried capers

Pan seared duck breast, caramelised plumbs, orange gel, torched orange segments, rocket

Curried cod, cauliflower three ways (curried cauliflower purée, pan fried cauliflower, pickled cauliflower), mango and chilli relish, cress

Panna Cotta, glazed peaches, biscuit and thyme crumb

Baked feta with sesame and honey

Roast aubergine with yoghurt and harissa

Tomato, white haricot bean and Provençal goats cheese salad

Cauliflower steak, curried cauliflower purée, sauce vierge

Poached pear, white chocolate creme, orange slice

Lime-chipotle carnitas Tostadas

Roast cod, chickpea, smoked paprika and spinach

South America style beef with salsa criolla

Caramel Flan

Pork and mushroom egg rolls, sweet chilli sauce

Pan fried duck breast with pan choi and asparagus

Asian inspired salmon, sweet potato purée, spring onion wontons, coconut honey jus

Fig walnut and coconut kulfi

Sardine canapés : boiled egg and kalamata olive

Tomato, white haricot bean and Provençal goats cheese salad

Beef fillet, pomme puree, wild mushrooms, provençal vegetables, beef jus

Creme Brûlée, mini almond cakes

Classic Bruschetta

Sicilian-style Sardines with a lemon and caper sauce

Herb crusted rack of lamb served with roasted new potatoes, green beans and a lamb jus

Tiramisu

Mediterranean Mezze Board ( homemade hummus, flat beads, mixed olives, feta, mixed vegetables

Baked cod, Mediterranean veg and couscous, green pesto

Herb lamb cutlets, hummus and roasted vine tomatoes

Lemon olive oil cake, creme fraîche, mixed berries