Starters
Terrine of chicken, smoked eel and ham with Kohlrabi slaw
Slow roasted Rosscoff onion in wagyu beef fat, ox cheek and soft herbs
Venison carpaccio, chocolate oil, celeriac, pear and walnut
Heritage tomato, pickled red onion and English buffalo mozzarella
Crab and mooli rolls, sea buckthorn and spiced cabbage cracker
Lobster raviolo, seafood bisque and crispy leeks
Mains
Herb crusted rack of lamb, braised fennel and tomato
Slow-cooked pork belly, mustard mash and grilled broccoli
Beef wellington, celeriac and bordelaise sauce
Baked halibut, broad bean and morel mushroom risotto
Chalk steam trout, endive, grilled cucumber and citrus butter
Haddock rarebit, potato and leek rosti, with smoked anchovy salsa
Desserts
Single-origin 64% chocolate, tonka bean and passion fruit
Crème caramel with Somerset brandy prunes and butter biscuit
Sticky toffee pudding, and burnt milk ice cream
Apple crumble, elderflower and golden raisin tart with custard
Orange and rhubarb fool
Chocolate, salted caramel and peanut bar