Starter
Maple syrup glazed pork belly with an apple Puree, Kale & apple crisp
(Vegetarian) King trumpet mushroom with a red Cabbage Creamy coleslaw

Palate Cleanser
Early Grey mint Sorbet

Main
Mediterranean Fish en Papillote served with tampura eggplant fries and a tomato sauce and garlic aoli
(Vegetarian) Butternut Squash ravioli with white wine sauce

Dessert
Chocolate ganache tartlet, fresh raspberries served with smooth pistachio ice cream

Mignardise
Crème Brulee Cup

Sommelier for Wine Pairing available at additional cost.