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Canapes
Salmon ceviche with aji amarillo dressing, cantaloupe melon, fried plantain crisps
Tempura prawns with spicy cocktail sauce
Baked Portland crab tablet yuzu mayonnaise
Wild oregano shortbread feta, oven dried tomatoes, basil pesto.
The Bread Course
Freshly baked assorted bread rolls with smoked truffle butter, herb and smoked chilli, smoked cheddar butter, green chilli butter, shallot-thyme and rosemary butter.
Soup
Shellfish ravioli with lobster bisque with chervil cream.
Smoked turkey corn chowder with smoked bacon.
Starter
Pan-fried foie gras, fig tarte fine, toasted pistachio and port wine sauce on Pistachio brioche.
Salmon mosaic balloting, studded with caviar in jalapeño vinaigrette
French guinea fowl salad berries, watermelon and white balsamic hibiscus reduction
Mains
Rump and roasted rack of West Country lamb with grills, pink potatoes, summer peas and mint croquette, carrot purée, lamb jus.
Champagne miso glazed Chilean seabags, giant prawn, steamed vegetables and spicy miso dressing
Roast duck breast with wild mushroom duck confit croquet, wilted spinach, glazed carrots and whisky-maple lapsang souchong sauce
Roasted fillet of wagyu beef with suya butter, wild rice and baby broccoli
Dessert
Salted Caramel Triple Chocolate Fondant with Chocolate Bean Tiramisu, Mascarpone, Nkate cake Ice cream and Gold leaf
Vanilla crème brûlée, classic vanilla crème brulèe with palm wine and lavender poached pear, bubblegum meringue, lavender shortbread, berry compote and Hibiscus Ice cream
Toffee Apple tercet with macadamia crumble and rosemary ice cream
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