Chef Jack Leach

Basil panna cotta, burrata, sundried tomato gel, olive powder

Egg yolk ravioli, shaved asparagus, parmesan and serrano shard, olive oil

White asparagus, Bordelaise sauce, girolle mushroom

Mussells and clams, lobster bisque, fennel, mange tout and micro herb salad

Seared scallops, saffron and parsnip puree, pomegranate, parsnip crisps

Veal tartare, dark malt crumble, wild herbs, quail eggs

Sundried tomato and chorizo crusted monkfish, spiced beans, beet and potato gratin

Herb rubbed lamb fillet, sobrasada puree, charred golden globe courgette, garlic veloute, black salt, rosemary jus

Italian sous vide beef wellington, roasted vine tomato, pistachio pesto, shaved black truffle, parmesan pomme puree

Sous vide beef fillet, charred shallot, king oyster mushroom, pomme anna, black truffle mash, red wine and port reduction

Seared duck breast, confit duck leg croquet, celeriac Chou-croute, glazed carrots and cherry and red wine jus

Griddled South Coast sea bass with provençal vegetables and basil oil

Rose and buttermilk panna cotta, pear, pistachio

Mango parfait, strawberry mango and mint salsa

Caramelised white chocolate delice, compressed kiwi, kiwi and lemon gel

Frozen satsuma mousse, curried granola, carrot cake crumb, orange sorbet and carrot air

Pain perdu with coffee, pears and quince

Lemon cremeux, meringue, yoghurt and lavender snow, raspberry powder

White asparagus, Bordelaise sauce, girolle mushroom

Mussells and clams, lobster bisque, fennel, mange tout and micro herb salad

Seared scallops, saffron and parsnip puree, pomegranate, parsnip crisps

Seared fois with rhubarb and smoked duck breast

Veal tartare, dark malt crumble, wild herbs, quail eggs

Sous vide beef fillet, charred shallot, king oyster mushroom, pomme anna, black truffle mash, red wine and port reduction

Herb crusted lamb rack, black garlic puree, broad brean and pea fricasee, potato gratin, red wine jus

Seared duck breast, confit duck leg croquet, celeriac Chou-croute, glazed carrots and cherry and red wine jus

Griddled South Coast sea bass with provençal vegetables and basil oil

Roasted wood pigeon, confit potato, roasted baby beetroot, apple puree, charred leek, black pudding, white wine thyme jus

Caramelised white chocolate delice, compressed kiwi, kiwi and lemon gel

Frozen satsuma mousse, curried granola, carrot cake crumb, orange sorbet and carrot air

Pain perdu with coffee, pears and quince

Lemon cremeux, meringue, yoghurt and lavender snow, raspberry powder

Banana, pecan and salted caramel mousse. pecan and pistachio brittle

Basil panna cotta, burrata, sundried tomato gel, olive powder

Wild mushroom arancini. white truffle sabayon

Egg yolk ravioli, shaved asparagus, parmesan and serrano shard, olive oil

Squid 'bolognese'. cavolo nero, spinach pesto

Vermicelli coated burrata, cherry tomato gazpacho, Parma ham, shaved fennel

Herb crusted lamb rack, black garlic puree, broad brean and pea fricasee, fondant potato, Italian red wine jus

Spiced cod and scallop linguine with a red wine sauce

Pan seared Guinea fowl, semolina and pyengana cheddar gnocchi, crushed confit tomato salad, olive oil

Pappardelle with osso buco ragu, toasted smoked garlic sourdough

Italian sous vide beef wellington, roasted vine tomato, pistachio pesto, shaved black truffle, parmesan pomme puree

Lemon cremeux, salted honey yoghurt, pistachio puree, pistachio sponge, greek yoghurt sorbet, bread crocante

Spiced carrot and orange tart, sweet cream cheese snow, passionfruit gel

White chocolate and yoghurt mousse, compressed melons, kiwi

Apricot panna cotta, caramelia chocolate sponge, hazelnut feuilletine, peach sorbet

Limoncello tiramisu

Basil panna cotta, burrata, sundried tomato gel, olive powder

Beetroot and sprouted lentil falafel, saffron horseradish and cashew cream, pickled golden beetroot

Mussells and clams, lobster bisque, charred red pepper vinegarette, pea

Seared scallops, risotto, shaved fennel, king oyster mushroom, masala and fennel pollen

Roasted Mediterranean vegetable tart. mange tout and watercress salad

Pan roasted seabass, green herb oil, potato rosti, roasted confit tomatoes, garlic courgette, caramelized red onion

Razor clams with cockles, samphire, chorizo, capers, shellfish veloute

Sous vide beef fillet, roasted green and white asparagus, chimichurri, smoked confit garlic, polenta crisps

Sundried tomato and chorizo crusted monkfish, spiced beans, beet and potato gratin

Herb rubbed lamb fillet, sobrasada puree, charred golden globe courgette, garlic veloute, black salt, rosemary jus

Rose and buttermilk panna cotta, pear, pistachio

Mango parfait, strawberry mango and mint salsa

Caramelised white chocolate delice, compressed kiwi, kiwi and lemon gel

Fig, cherry and lavender cake. plum sauce, yoghurt sorbet

Frozen satsuma mousse, curried granola, carrot cake crumb, orange sorbet and carrot air