Starters

Served Cold

Tuna tataki with a salad of apple and mustard seeds and smashed avocado
Beetroot mousseline and pickles with horseradish cream, marinated mackerel fillet, lingonberries and micro cress
Sea bream ceviche with vegetable shavings, miso yuzu vinaigrette and cereal crisp
Fresh crab and avocado stack with a lemon dressing and baby leaf garnish
Roasted vegetable stack red and yellow peppers, aubergine, courgette and slow roasted cherry tomato with buffalo mozzarella and pesto served with rocket
Lobster and courgette carpaccio served with vegetable and mango salad, bisque vinaigrette
Balik salmon with chive dill blinis, lemon crème fraiche and a baby leaf salad
Fillet of smoked Scottish salmon with beetroot caramel, onion pickles, capers, cress and dill dip
Thinly sliced seared beef with artichoke chimichurri, oyster mushrooms and beetroot chips
Fresh burrata served with heritage tomatoes, virgin olive oil, sea salt, avocado topped with fresh torn basil
Grilled halloumi with Mediterranean vegetables, cherry tomatoes, oregano and chilli
Classic Vitello Tonnato with Grana Padano cheese and caper berries
Duck foie gras infused with coffee and passionfruit jelly served with gingerbread crisps and coffee oil (contains alcohol)
Prawn cocktail with creamy avocado, prawn crackers, chilli and tomato jam

Traditional Swiss malakoff with smoked salmon and herb salad
Thai crab cakes with avocado salsa and a baby leaf salad
Wild mushroom tartlet with goats cheese and baby leaf and fresh herb salad
Tender veal cheek with roasted onion, panicault oyster mushroom chips and bell pepper reduction
Crispy shrimps with green papaya salad, mango and coriander salsa