Kindly RSVP before 15 March 2025.
Each guest to respond individually. Please specify your preferred starter and main course and any particular dietary requirements / allergies on the RSVP form.


STARTERS:
Seared beef fillet tataki, honey soy gel, Grana Padano, crispy leeks, sesame aioli, pickled cucumber and ciabatta wafers

Smoked Norwegian salmon salad, pomegranate poached pear, avocado, baby leaves and grain mustard and honey vinaigrette

Honey roast butternut and almond soup, pumpkin seed and oats granola, toasted almonds and crispy leeks (v)


MAIN COURSES:
Beef fillet bearnaise, creamed leeks, confit garlic, golden parmesan and truffle baby potatoes, bone marrow, heirloom baby carrots and baby leeks

Foamy butter fried COB, soubise, onion tarte tatin, caper and dill hollandaise, pickled cabbage, sprout and carrot slaw

Aubergine Cannelloni, caramelized onion and roast almond cream cheese, homemade tomato ragout, balsamic glaze, Grana padano and fresh rocket