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to start

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Seafood Coquille St Jacques

baked with a watercress velouté

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Beetroot Ceviche, and whipped feta 

marinated with dill, capers, red onion, and lemon  v / gf

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to follow

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Anchovy stuffed shoulder of lamb with Parmesan parsnips and braised onions

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Crispy kale, and porcini lasagne

 rich and earthy   vg 

 

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to finish

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Lime and coconut mini choux

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Orange, date and pistachio salad vg / gf

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v - vegetarian    vg - vegan   gf - gluten free 

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