Bread 

Fresh homemade roasted garlic fragrant Focaccia with Dukkah and local olive oil

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Home baked 24hr sourdough with truffle and wild mushroom cream 

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Wholegrain, ancient seeded loaf served with a handmade herb butter

Starter

Asparagus, poached egg, parmesan crisp and hollandaise

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Seared tuna, avocado mousse with sesame tile and a ponzu dressing

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Prawn tian with avocado, basil aubergine and roasted tomatoes 

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Beetroot carpaccio with goats cheese mousse and caramelised walnuts with orange

Mains

Beef eye fillet, sauce with rosemary and hot mustard, cauliflower puree, chargrilled asparagus and garnished with wild mushrooms

Herb crusted lamb rack with a caramelised carrot puree, bok choy, crispy cauliflower with mint and a jus.

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Caper and lemon line fish on top of a pea puree, slow-roasted farm tomatoes and confit fennel 

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Wild mushroom Risotto with parmesan crisp and wild rocket salad

Dessert

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Duo of booze chocolate mousse with hazelnut crumble and berry coulis

Lemon cheese cake with almond crust, Italian meringue and berries

Coconut creme brûlée , with a burnt pineapple and mint salsa

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