• Roast Chicken Breast With black garlic, potato puree, grilled asparagus, burnt shallots and thyme jus
  • Monkfish Poached in Kafir Lime With coconut milk, ginger, pak choi and Jasmine rice
  • Spiced Buttermilk Monkfish With parsley vichyssoise, golden raisin salsa, spiced potatoes and served with a carrot & cucumber ribbon salad
  • Roast Hake With chorizo and butterbean stew and crispy kale
  • Wild Sea Bass with Spinach Risotto Parma ham, crispy shallots and parmesan crisps
  • Halibut with a Sea Salt and Malt Vinegar Crust Crushed pea and mint puree, tartare sauce and truffle roasted duck fat chips with a truffle mayonnaise
  • Dry Aged Fillet of Beef With pressed beef rib, potato puree, pickled shallots, tenderstem broccoli and red wine jus
  • Dry-aged Sirloin of Beef With pressed potatoes, wild mushrooms, confit shallots, spinach and red wine jus
  • Roasted Lamb Rump With a garlic, tomato and cannellini bean ragout served with sautéed kale
  • Dukkah Crusted Lamb Loin With a pressed boulangère potato, braised fennel and spinach, aubergine puree with a minted pesto dressing and a pomegranate garnish
  • Warm Barkham Blue Tart With apple, walnut and celery salad
  • Roast Cauliflower and Butternut Squash Curry With a cardamom, pomegranate and coconut pilaf
  • Spiced Cauliflower Steak With a Salsa Verde, dukkah and pomegranate seeds on a bed of cauliflower puree


  • Thai Green Chicken Curry Served with coriander and chilli steamed rice with steamed Asian bok choy
  • Thai Red Prawn Curry Served with a coriander and chill steamed rice with steamed Asian bok choy
  • Coq au Vin With roast chicken breast and confit chicken leg, creamy mash and spinach with pancetta and pearl onions in a Burgundy sauce
  • Roast Duck Breast and Confit Duck Leg With a white bean cassoulet and crispy green leaves
  • Veal Medallions With a spring onion rosti, wilted spinach and a wild mushroom and shallot sauce
  • Poached Salmon With chargrilled asparagus, crushed potatoes, confit tomatoes and lemon butter sauce
  • Absolute Taste Fish Stew With saffron potatoes and aioli
  • Beef Bourguignon With horseradish mashed potatoes, seasonal greens and baby carrots
  • The Complete Loaded Burger Homemade ground beef burger with tomato chutney, lettuce and tomato *Add portobello mushroom, bacon and smashed avocado
  • Panko Crusted Chicken Breast Served in a pretzel burger with a sweet tomato and chilli jam with little gem and smashed avocado
  • Panko Crusted Hake With tartare sauce served in a soft bap with pea and mint puree with little gem


  • Roasted vegetable frittata with saffron, sweet potato wedges, tenderstem broccoli and basil pesto (v) Focused on antiseptic, antioxidant and immune boosting ingredients including red pepper and broccoli, saffron also acts as an anti-depressant to regulate mood at altitude when the body tends to suffer fatigue. Dairy free pesto allows for easy digestion, with basil acting as an antibacterial ingredient also promotes relaxation.
  • Chicken tagine with grilled aubergine, almond cauliflower couscous and pomegranate seeds Rich in antioxidants, phytochemicals and fibre, cauliflower counteracts the sluggish digestion brought on at altitude and supports effective liver function and detoxification. Vitamin C and potassium packed pomegranate support a healthy heart, aided by the anti-inflammatory effects of the spices.
  • Pan roasted cannon of lamb with butternut squash, charred apricots, corriander and toasted coconut Butternut squash provides a great source of energy sustaining carbohydrates and fibre to support healthy digestion whilst maintaining a relaxed nervous system. High levels of Vitamin A support impaired cognitive function, helping to manage the physical stresses experienced at altitude.