Entree
House smoked salmon, citrus crème fresh with baby herb salad (GF)
Medley of beetroots, Persian fetta and mixed grains (GF, V)
venison carpaccio (GF)
Beef tartare (GF, L)
Prawn chimichurri, guacamole tilba (GF, L)
Chicken roulade
Chermoula lamb with pumpkin hummus & tabouli
Mains
Sous vide lamb with scolodilla (GF, L)
Harissa Salmon on Moghrabieh cous-cous with smoky baba ghanoush
Thyme crusted chicken supreme on roast root panache with jus
Eye fillet, truffle Paris mash with broccolini & beans
Quinoa ratatouille farce portobello mushroom (V, GF, L) Confit of duck
Beef cheek sweet potato hanout crush
Cuban chicken on Havana polenta
Beef wellington
Kangaroo loin with cauliflower puree & beetroot ash
Dessert
Apple & raspberry frangipane
Eton mess Double chocolate almond pudding
Lemon meringue
Chocolate torte
Deconstructed Lemon cheesecake
Coconut rice pudding with berry full (Vegan)
Cheese plate
Elle (Chefs Special)