Charred mackerel, Bloody Mary gel, fennel puree and crispy shallots
Miso glazed aubergine topped with toasted cashew nuts, ponzu sauce, micro coriander and sesame seeds *

Main course
Roast Gressingham duck, crushed potato, orange carrot puree and honey five spice jus
Portabella mushroom and spinach Wellington with warm tomato and tarragon vinaigrette and sun blushed tomato *

Classic Eton mess with caramelised white chocolate and wild berry coulis **
Beetroot sponge, chocolate mousse, cassis glace and honeycomb bites *

*Vegan options, must be pre-ordered

**Vegetarian version available