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to start
Seafood Coquille St Jacques
baked with a watercress velouté
Beetroot Ceviche, and whipped feta
marinated with dill, capers, red onion, and lemon v / gf
to follow
Anchovy stuffed shoulder of lamb with Parmesan parsnips and braised onions
Crispy kale, and porcini lasagne
rich and earthy vg
to finish
Lime and coconut mini choux
Orange, date and pistachio salad vg / gf
v - vegetarian vg - vegan gf - gluten free



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