With golden raisin and fig chutney
With crème fraiche, fennel and apple salad
cos lettuce, garlic croutons, lardons, parmesan shavings, Caesar dressing
A la maitre d'hotel butter
With fresh herbs, mussels and saffron cream
Basil and pea puree with potato and goats cheese croquette
Chargrilled with fondant potato and pan roasted shallots, ruby port jus
Oven roasted with lemon and thyme stuffing and roasted juices
Fisherman's catch of salmon, seabass and scallop in a shellfish cream
Baked with sea salt, wilted greens and warm tartare sauce
Dusted in five spice on warm three bean salad, sweet chilli dressing
With vanilla ice cream
With cookies and cream ice cream
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