Char grilled courgettes, crab and cumin tortellini, sweet potato cream
With sage, homemade preserves and toasted brioche
On orange and cardamom reduction
With tomato fondue and balsamic syrup
With a fennel remoulade, shallot and lemon
With fruit infused red cabbage, spiced pear and a roast beetroot and caraway jus
With celeriac and lovage gratin, green beans and citrus vinaigrette
On warm rillettes of lamb shoulder, baked aubergine mousse and a mint jus
With grain mustard and honey glazed baby carrots, pea puree and a green pepper corn infused jus
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