Celeriac Soup served with a smoked scallop, julienne apple, and a truffle oil drizzle
Walnut salad with a sherry honey dressing, walnut clusters and pan seared halloumi
Mushroom orecchiette with King Oyster, shiitake and enoki mushrooms, truffle oil and aged cheddar
Pea risotto with butter poached lobster, feta cheese and a saba reduction
Coriander Crusted Chicken, chick pea dumplings, grilled radicchio, garlic and cumin jus
Beef tenderloin finished with a wasabi panko crust, truffle cabbage, parsnip fondant and truffle oil’
Grilled Atlantic salmon, roasted fingerling potatoes, green beans, white wine and shallot cream sauce
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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