Slow Cooked Pork Belly
Pea and bacon crumble, sage, tempura scallop, pickled shallot

Local Wood Pigeon “Summer Pudding”
Mixed berry jellies, berry reduction, bread sauce, macadamia nut

Confit Vanilla Salmon “Mi Cuit”
Wasabi, pickled ginger, coriander, sesame and poppy seed paint

Goats Cheese “Sandwich”
Textures of fig, walnut bread, balsamic foam, radish, broad bean salad V

Gressingham Duck Breast
Pickled cherries, vanilla mash, pied de mouton, asparagus, orange

Mackerel
Beetroot, orange anise, confit vegetables, brioche, puy lentils

Poached Turbot
Port wine artichoke, fennel, coriander fregula, horseradish foam

Lamb Rump
Tomato, sardine, potato and olive, rocket, samphire

Roast Sirloin Of Beef
On the bone, Boulangere puree, roasted shallot, baby carrot, liquorice and wild garlic butter

Passion Fruit Souffle
Vanilla and lavender ice cream, passion fruit jelly

Honeycomb and Cracked Black Pepper
Parfait, chocolate soil, strawberry, basil

“Pimms Cocktail”
Sorbet, mint foam, strawberry, cucumber, orange

Lemon Tart
“Flavours” Vanilla Chantilly, lemon confit, raspberry

Cheese Board
Selection of british cheeses, walnut bread, lavoche crackers