top of page
​
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
​
​
​
​



bottom of page