Degustation Suggestion One

Amuse bouche

Bloody Mary Oyster shooters

To start
Chicken, port and pepper pâté served with red onion jam and crisp garlic baguette

To follow
Lobster bisque with a medley of mussels, prawns and salmon, served
with toasted ciabatta

Sorbet of the Day

And then
Hereford beef fillet wrapped in belly bacon with potato and pumpkin rosti,
steamed beans and rosemary jus

Finally
Crème brûlée served with caramelized fruits and lemon-pistachio biscotti

Degustation Suggestion Two

Amuse bouche
Sesame, hoi sin and coriander chicken tasting spoon

To start
Tomato and roast garlic soup with ciabatta and butter

To follow
Beef Carpaccio on spring onion and shaved fennel potato salad
with boiled egg drizzled with truffle oil

Sorbet of the Day

And then
Seasame crusted salmon fillet with wilted bok choy, orzo and
whole prawns, drizzled with wasabi soy dressing

Finally
Baileys and brandy tiramisu
with a cinnamon and honey poached pear

Degustation Suggestion Three

Amuse bouche

Ceviche of salmon with coriander and capers

To start

Sundried tomato pesto and crushed
feta cheese on toasted ciabatta

To follow

Spice rubbed lamb cutlets with tarragon artichoke hearts,
garlic herb mushroom and a port wine jus

Sorbet of the Day

And then

Pan seared duck with buttered broccolini,
basil and olive mash and a berry jus

Finally

Champagne-macerated strawberries and vanilla bean
mascarpone served in a pavlova- sugar shard nest