Beef Carpaccio with barrigoulle dressing, miso aioli, parmesan shavings, pickled radish, ciabatta wafers, beetroot chutney and microgreens

Spinach and feta ravioli with roasted baby beetroot, brown butter cream and hazelnut snow

Vegan starter

Two-bone rack of lamb, red wine jus, pea and mint puree, confit tomatoes and crispy new potatoes, heirloom carrots

Grilled Norwegian Salmon, creamy potato puree with wasabi, Asian vegetable salad, honey soy glaze with sesame

Vegan main

Kids meal (Under 12 only): Golden chicken schnitzel with a tomato, cucumber and pineapple kebab and French fries