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
Seared scallops with pickled watermelon, apple and cauliflower pure and Mirin cream
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’
Mushroom orecchiette with King Oyster, shiitake and enoki mushrooms, truffle oil and aged cheddar
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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