Celeriac Soup served with a smoked scallop, julienne apple, and a truffle oil drizzle
Butternut Squash soup with toasted pumpkin seeds, fried ginger and crisped sage
Seared scallops with pickled watermelon, apple and cauliflower pure and Mirin cream
Walnut salad with a sherry honey dressing, walnut clusters and pan seared halloumi
Upland cress salad with heirloom beets, toasted sunflower seeds, marinated feta with lemon vinaigrette
Mushroom orecchiette with King Oyster, shiitake and enoki mushrooms, truffle oil and aged cheddar
Beef tenderloin finished with a wasabi panko crust, truffle cabbage, parsnip fondant and truffle oil’
Porcini Lamb with baby zucchini, white bean puree and a black olive oil’
Coriander Crusted Chicken, chick pea dumplings, grilled radicchio, garlic and cumin jus
Pannacotta crested with spinach Jelly, a pink pepper tuile, strawberry salad
and a toasted almond crumble’
Chocolate Brownie with vanilla caramel, chocolate oil and caramelized banana
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