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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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Pudding
Individual Pavlovas with Elderflower Cream and Poached Rhubarb
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Dessert
Eton Mess with Pomegranate and Rose Syrup
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Main
Herb Crusted Halibut, Mussels, Leeks & White Wine Cream Sauce
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Starter
Carpaccio of Radish with Miso Dressing
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Main Course
Celeriac Three Ways, with Pickled Mushroom and Cucumber
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