Sample Dinner menus
Starters
Twice baked crab souffle on a light mussel tomato leek broth
Pan fried chicken livers, baby beet salad and blue cheese polenta
Salad of feta, spinach, mint, cucumber avocado and honey yoghurt dressing
Salad of 5 spice pork belly prawn cashew and watermelon
Salad of caramelized smoked ham hock, pea, broad bean and tarragon dressing
Soy sweet chilli glazed mackerel with coconut pancake and pickled carrot
Cured organic salmon on radish avocado salad and rye breadcrumb gremolata
Seared marinated beef, balsamic jelly, pea shoots, truffled dressing
Confit mackerel fillet, roast cherry toms, serrano ham, bitter leaf salad and creme fraiche
Tuna, pork belly, crispy shallot, pink grapefruit salad with pommegranate molasses dressing
Mains
Roast marinated leg of lamb with artichoke red pepper and Israeli cous cous with sumac yoghurt
Roast duck breast with spinach, goats cheese caraway potato cake and roast rhubarb
Chicken breast stuffed with feta and sage on red pepper puree, new potatoes, spinach and pickled mushrooms
Lightly smoked roast organic salmon with green beans, soft boiled egg and mustard seed sauce
Beef onglet, celeriac remoulade, spinach and smoked cherry tomatoes
Asparagus with wild garlic leaf, pea and mint torte, roast beetroot and cashew herb ricotta
Slow roast pork belly with chorizo mash, spring vegetables and pear apple relish
Puds
White chocolate strawberry parfait with lime syrup and soft fruits
Szechwan pepper chocolate mousse with poached cherries
Ginger syrup cake with lemon curd fool and hazlenut praline
Rhubarb, blood orange, pistachio individual trifle
Berries in champagne jelly with yoghurt, candied macademia nuts and white chocolate ganache
Dark chocolate and mint cream marquise with anglaise and wafer