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𝑨𝒎𝒖𝒔𝒆 𝒃𝒐𝒖𝒄𝒉𝒆 Dry aged beef teriyaki, crispy chicken skin, pickled baby carrots, garden peas, crispy onions 𝐅𝐢𝐫𝐬𝐭 𝐂𝐨𝐮𝐫𝐬𝐞 Smoked Mackerel, Alphonso mango and caramelised hazelnuts tartare, heritage beetroots salad 𝐒𝐞𝐜𝐨𝐧𝐝 𝐜𝐨𝐮𝐫𝐬𝐞 Dry aged ribeye steak, parsnips and vanilla cream smoked butternut squash, caramelised peach, veal homemade jus 𝐓𝐡𝐢𝐫𝐝 𝐜𝐨𝐮𝐫𝐬𝐞 Miso Cod, burned sweetcorn, Smoked red pepper salsa, burnt nuazette confit leek 𝟒𝐭𝐡 𝐜𝐨𝐮𝐫𝐬𝐞 Herbs crusted rack of lamb, confit sweet potatoes, caramelised onions and peanuts relish, garden peas mousse mousse, red wine jus 𝐃𝐞𝐬𝐬𝐞𝐫𝐭 Hot chocolate soup, wild berries compote, salted caramel ice cream