Starters Heirloom tomatoes with gorgonzola dolce, land cress and Trequanda olive oil
Ox tongue salad with fresh peas, radishes, aged pecorino and salsa verde
Rare duck salad with choi sum, bean shoots and crispy lotus root
Citrus cured mackerel with sushi rice roll, pickled ginger and soy dressing Beef carpaccio with wild rocket, aged balsamic vinegar and Trequanda olive oil Roast quail with Moroccan spiced red rice and spinach cream Sourdough panzanella with Selsey crab ![]()
Main Courses Pan-fried sea bass with golden samphire, bacon and spiced cockles
Spice crusted hake with raw shaved vegetables and tamarind broth Barbary duck breast with chervil potatoes, roasted squash and duck scratchings
Best end of lamb cutlet with shoulder and potato cake and Marsala sauce
Maple glazed pork with Chinese cabbage and pad Thai noodles Short rib of beef with soubise, sauté potatoes, part-dried local tomatoes and baby leaves Desserts Crème brûlée Raspberry and frangipane tart
Marsala baked peaches with mascarpone and amaretti biscuits
Bitter chocolate and caramel torte Panna cotta with cherries Eton mess |