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Main Course
Asian Pork Belly with Butternut Squash Puree and Apple Salsa
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Starter
Hot-Smoked Salmon Scotch Eggs with Asparagus Salad
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Main Course
Sharing Maple Roasted Carrots with Tahini Dressing
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Main Course
Fillet of Beef, with Hassleback Potatoes, Pea and Horseradish and Caramelised Shallots
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Dessert
Eton Mess with Pomegranate and Rose Syrup
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Starter
Beetroot Tartar with Mango Puree and Avocado Salsa
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Dessert
White Chocolate Tart with Passionfruit Curd and Sesame Tuille
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Main Course
Celeriac Three Ways, with Pickled Mushroom and Cucumber
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