Lamb (Chefs choice)
Slow-cooked lamb shoulder served with a 3-day red wine jus, potato fondant with a parmesan tuille, and honey glazed baby vegetables topped off with a butter and spinach purée.

or

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Beef

Coriander- and thyme-crusted beef fillet topped with a café de Paris butter, roasted pumpkin wedges, Truffle potato espoma, beetroot purée and garlic sauteed broccolini.

or

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Vegetarian

Aubergine cannelloni stuffed with wild rice, confit tomato, and carrot puree served with potato fondant and tempura broccolini.