- Starters
- Salt cod brandade, 'Tartine', noir de bigorre ham, piquillo peppers, olives, confit tomatoes
and quail's egg
Smoked potato and poached hen’s egg ravioli with pak choi, roast chicken jus and leek velouté
Salad of Szechuan pork, tiger prawn, chargrilled, pickled and marinated vegetables, Asian herbs, daikon dressing
Main courses
Pan fried fillets of daurade royale with tomato panisse, basil, artichokes and sauce vierge
Slow cooked Dingley Dell pork belly with choucroute, roasted apple, black pudding and pommes dauphine
Shin of Angus beef braised in red wine served ‘en croûte’ with confit potatoes and mushrooms à la crème, parmesan emulsion
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Desserts
Banana parfait, peanut butter mousse and bitter chocolate sandwich with caramelised bananas
Orange tart, meringue, seasonal berries and yoghurt ice cream
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