plated mains

Cooked predominantly from our huge terracotta wood-fired ovens, which give our dishes an unmatched succulence and unique taste. Using top quality seasonal ingredients and imaginative flair, you have all the ingredients for a first-class dish.

birds

Corn Fed Chicken Breast
marinated Thyme, Lemon & Garlic wrapped in Pancetta served on a Potato, Celeriac & Horseradish Rosti, Roast Butternut Squash, Baby Leeks & a Sloe Gin, Tomato & Thyme Sauce
Guinea Fowl Breast
marinated with Orange Zest, Garlic & Marjoram served with a Fennel & Pink Peppercorn Risotto, Cavolo Nero, Roast Carrots & Almonds and a Beetroot Scented Jus
Wood-roasted Duck Breast
marinated in Sweet Soy and Mild Chilli on an Apple & Fennel Rosti with Baby Bok Choy, Glazed Carrots & a Plum & Palm Sugar Jus
Crispy Duck Thigh Confit & Pink Breast served on a bed of Fava Bean Puree with a Warm Salad of Asparagus, Yellow Beans & Chargrilled Courgettes and a Kumquat & Ginger Jusli>

Meat

Pink-roast Aberdeen Angus Fillet
with Ginger and Rose Petal glaze, on an Apple Fennel Rosti with Slow Wood-roast Vine Cherry Tomatoes, Artichokes Hearts & Sour Cream, Mushroom & Calvados Sauce
Peppered Fillet of Beef
with Potato & Apple Rosti served with Sugar Snap Peas, Wood-roasted Carrots and a Green Peppercorn Cream Sauce
Lamb Fillet
marinated with Orange Zest, Garlic & Marjoram served with a Broad Bean, Pea, Juniper & Mint Salad, Quinoa & Butternut Squash Pilaf , Shaved Fennel, Orange, Lemon & Pink Peppercorn Salad and a Watercress Sauce
Rack of Lamb
marinated in Lemon Zest and Thyme on a bed of Crushed Sweet Potato served with Sugar Snap Peas, Asparagus and drizzled with a warm Vine Cherry Tomatoes, Red Onion, Basil & Extra Virgin Olive Oil Salsa

Fish & Shellfish

Tiger Prawns
coated in Ground Pumpkin, Sunflower and Fennel Seeds with Yellow and Green Courgette, Lime & Mint Salad and a Kiwi Honeydew Melon and Pernod Salsa
Black Bream
cooked in a Tamarind-Anise Glaze, served with Sweet Potato & Ginger Tempura, Cooling coconut & mint sauce and green parsley, lime & avocado mojo
Fillet of salmon
with a one-day light cure, roasted with shaved fennel and shallots,and served with dill-lemon butter sauce
Fillet of sea bass
with tossed salad of glass noodles, spring onions, peppers, mixed shoots, lime, lemongrass and chilli, with mangoshrimp- cashew nut salsa