Starters
Charred mackerel, Bloody Mary gel, fennel puree and crispy shallots
Miso glazed aubergine topped with toasted cashew nuts, ponzu sauce, micro coriander and sesame seeds *


Main course
Roast Gressingham duck, crushed potato, orange carrot puree and honey five spice jus
Portabella mushroom and spinach Wellington with warm tomato and tarragon vinaigrette and sun blushed tomato *


Dessert
Classic Eton mess with caramelised white chocolate and wild berry coulis **
Beetroot sponge, chocolate mousse, cassis glace and honeycomb bites *


Coffee, tea and chocolates will also be served


*Vegan options, must be pre-ordered
**Vegetarian version available