To starter

Confit Duck à l'Orange Rillette (Df/Gf)

with Blood Orange Jelly, Grated Bitter Dark Chocolate and Watercress

Main

Seared Sea Bass Fillet

with Saffron and Charred Red Pepper Risotto, Sugar Snap Peas, Braised Baby Leeks, Burnt Lemon, Beetroot Crisps and Saffron Cream Sauce

Dessert

Crème Brûlée

with Bitter Chocolate Shortbread Spoon

To starter

Chickpea and Courgette Falafel (V/Ve/Gf)

with Coconut Yoghurt, Mango Salsa, Chilli Siracha and Crispy Rocket

Main

Wild Mushroom, Spinach and Brie Open Lasagne (V)

with Glazed Vine Cherry Tomatoes, Braised Shallot, Rocket, Parmesan and Balsamic Salad

Dessert

Crème Brûlée

with Bitter Chocolate Shortbread Spoon