CANAPÉS          

truffled quail egg on toast

cucumber cup with crab, fennel, apple and coronation mayo

brisket chilli mini tacos with guacamole and smoked chilli jam

english asparagus and Berkswell cheese tartlet

foie gras parfait and hazelnut gougeres

potato blinis,  beetroot and vodka cured salmon and horseradish creme fraiche

chorizo pizzeta with goats curd and basil cress

morel arancini with truffled mascarpone

miso glazed salmon, pickled cucumber, shiso and sesame

potted shrimps, cauliflower panna cotta, cucumber, apple and dill

          STARTERS          

tomato and marjoram consomme with a lobster bridge roll

salad of spring vegetables, truffle emulsion and deep fried quail eggs

grilled Cornish mackerel, smoked mackerel and horseradish rillettes, salad of pickled cucumber, dill, apple and sorrel

risotto of new season’s peas and Berkswell cheese

raviolo of chicken wings, chanterelles and truffle pesto

          MAINS          

seven hour lamb shoulder biryani, harissa and pomegranate raita

confit duck, braised lentils, remoulade of apple, celeriac and tarragon, rosemary salt scratchings

salt baked wild salmon, amalfi lemon, aioli, borlotti beans and zuchinni scapece

roast rib of aged Angus beef, ox cheek croquette, morels, horseradish chantilly and watercress

fillet of plaice milanese with a ragout of mussels, leeks and cider

          DESSERTS          

english strawberry trifle with sauternes custard and almond crumble

granny smith tarte fine, blackberry ripple ice cream

rhubarb ripple ice cream

milk chocolate mousse, banana ice cream, lime and toffee popcorn

pecorino canestrato with truffle honey, muscat grapes and rosemary carta da musica

          BOWL FOOD          

truffled mac and cheese

bang bang chicken, asian slaw, satay sauce and toasted coconut

duck and watermelon salad

‘fish and chips’- langoustine tempura, pommes frites and yuzu aioli

lamb rendang, Jasmine rice, candied chilli, fragrant herbs and crispy shallots