(served at room temperature)

35 Day aged sirloin steak tagliata salad with aged parmesan, rocket, balsamic glaze and extra virgin olive oil

35 Day aged Beef tataki with black pepper crust and miso mayonnaise with crispy noodles

Crispy duck and heritage beetroot salad with caramelised cashew, cucumber, hoisin dressing, edamame, coriander and leaves

Chicken Caesar salad with romaine lettuce, aged parmesan and anchovy dressing and croutons

Maple cured salmon cooked on cedar wood with baby potatoes, pea shoot tendrils & horseradish foam

Spicy salmon crudo with toasted sesame seeds, lime juice, cucumber, pickled tangerine, miso aioli, fermented chilli and a togarashi spiced tapioca cracker

Sea bream ceviche with lime juice, avocado, spring onion, kumquat and coriander

Natoora burrata, roasted pumpkin, hazelnut and parsley gremolata (v)

Miso aubergine with smashed spicy cucumber, edamame and toasted sesame seeds (vg)

Roasted heritage beetroot, toasted hazelnuts and green romesco (vg)

Cotswolds lamb rump, salsa verde with capers, gherkin and fresh herbs, carrot purée and dukkah nut crumb

35 Day Aged rib eye of beef with chimichurri dressing, parmentier potatoes

Slow cooked beef cheek, smoked potato purée, crispy shallot and red wine jus

Slow cooked pork belly, celeriac purée, caramelised apple and cider sauce and pork crackling puffs

Confit duck cassoulet with cannellini beans, pancetta and sausage in a rich tomato sauce with crispy duck crackling

Roast corn fed chicken, parsnip purée, pickled shiitake mushrooms, crispy chicken skin and Shaoshing wine jus

Chicken yakitori with sake and mirin, carrot and kohlrabi slaw and toasted sesame

Chicken Schnitzel with lemon and caper dressing, apple and fennel slaw

Prawn Pad Thai, rice noodles, roasted peanuts, egg, lime and palm sugar dressing with a prawn cracker

Herb crusted cod fillet with crispy chickpeas, roasted romano pepper, labneh, parsley and curry leaf oil and pickled shallot

Thai yellow curry with monkfish, coconut, lime leaf and jasmine rice

Butternut squash risotto with ‘nduja and crispy sage (vo)

Wild mushroom orzo with black truffle, aged pecorino and micro herbs (v)

Truffle Mac and cheese with pecorino and chive crumble (v)

Maple and cumin roasted heritage carrots, tahini and burnt lemon dressing, toasted pumpkin seed cracker (vg)

Root vegetable thai green curry with jasmine rice and a mushroom cracker (vg)

Chocolate mousse with toasted hazelnut praline crumb

Pure Indulgence Mess, brown sugar meringue, poached rhubarb, whipped salted pistachio cream, Winter berries and berry coulis

Apple crumble with salted caramel cream

White chocolate and miso cheesecake with ginger biscuit base and passion fruit coulis

Sticky toffee pudding with vanilla cream

Tiramisu