Chef James Bosworth

Grilled sardines romesco pepporonata, basil oil toasted almonds

Pan seared queenie scallops, Jerusalem artichoke roasted +puree, parmesan espuma prosciutto crisp,

Camarones: lighly battered tiger prawns, tomato, avocado, corriander salsa

Seabass ceviche, avocado smash guacamole, pico de gallo salsa, corn maize tortilla chips queso fresco

Lemon mint granita, splash of spiced rum

Lime mint mojito granita

Seabass, coconut chilli reduction, saag aloo gratin, lime pickle

Black Miso cod, swiss chard, sticky rice

Sticky soy and chilli glazed salmon, fragrant rice, asian greens charred red peppers

Mango ripple cheese cake, blackberries, hibiscus gel, Lemon balm

Eaton tidy with summer berryies meringue kisses, Greek yogurt, blueberry jam

Balsamic maserated strawberries with black pepper, champagne sabayone

Anti pasti platter of cured meats, burrata, olives, grissini

Anti pasti platter of artichokes, sun blushed tomatoes, burrata, olives, grissini

Butternut and sage tortelloni with burro scuro and aged pecorino

Beetroot risotto d'amore, prosecco Rose petal, roasted and pickled beets

Minestroni verde soup

Buttetnut and sage risotto basil oil parmesan crisps

Aubergine melanzane parmiggiana

Fresche orecchiette pasta con asparagus tips shelled garden peas, broccoli, foromaggi sauce,

28 day aged ribeye steak chargrilled mediteranian vegetables, tripple cooked propa chips salsa verde watercress roasted vine tomatoes

Lamb rump, spinach and potato gratin, roast vine tomatoes salsa verde

Ballotine of chicken herb cream chese, prosciutto ham. Grilled artickoles, spinach, roasted Charlotte potatoes, vine tomatoes chicken jus

Chicken parmi, courgette pepper tomato ragu, black pepper and parmesan tagliatelle

Char-grilled pork chop, polenta briquette cavolo nero, grilled peach and Marsala jus

Capellini with meatballs tomato and basil sauce pistacio seasoning

Chicory, charred radicchio, pear, dolce latte, walnuts mimosa dressing

Lemoncello trio, ice cream, posset, maccaroon,

Orange polenta cake with espresso cream

Chocolate raspberry tiramisu

Italian cheese board £3 SUPPLEMENT

Belly pork bon-bon, beetroot red cabbage slaw, grain mustard aioli

Quorn dog dipper, Quorn hotdog on a skewer ketjap manis dip red onion chutney. (vegan)

Korean popcorn chicken sriracha sauce

Tempura battered spring vegetables, baby corn, zucchini, aubergine, peppers, hot and sour dipping sauce

Mini sliders beef/chorizo/pork, lettuce, tomato, burger sauce, dill pickle, cheddar cheese

Vegan burger slider, chickpea and feva bean patty, yogurt sumac dressing, baby gem heart

Bulgogi beef, guochang fries Asian slaw

Flat iron steak, triple cooked beef fat fries, watercress salad, balsamic dressing, buernaise sauce, vine tomatoes

Chicken parmi, courgette pepper tomato ragu, black pepper and parmesan tagliatelle

Choi sum pork, fragrant basmati, asian greens, tapioca crackers

Vegan Mac n cheese with faken lardons and soft herb crust

Butternut pistachio and ricotta empanadas, roasted roots salad, pomegranate molasses dressing

Selection of tacos to include pork pibil, chicken tinga, salmon negra, escabech of peppers. 5 bean refritos, rice and peas (£8 supplement)

Baklava; honey nut and filo served with pistachio ice-cream

Chocolate fondant vanilla ice cream honeycomb

Japanese panacotta lime basil soy bean and cream, sugared dumplings shot of sake

Caramelised pineapple sponge with chilli and dark chocolate

Balsamic maserated strawberries with black pepper, champagne sabayone

Bluberry creme brulee lemon poppy seed shortbread

Pan seared queenie scallops, Jerusalem artichoke roasted +puree, parmesan espuma prosciutto crisp,

Risotto bianchi white cheese risotto, shaved truffle

Pan seared Gressingham duck fillet, celariac puree, vanilla roast potatoes, cavolo nero, confit duck leg bon bon. Pedro jiminez reduction

Lemoncello trio, ice cream, posset, maccaroon,

Chocolate hazlenut tort, hazlenut praline vanilla icecream