Chef Jacob Richards

Pan fried king scallops, nduja sausage patty, blackberry, green apple, demi glace

Smoked Haddock Chowder Warm smoked haddock and sweetcorn chowder, soft-poached quail egg, chives

Hot smoked salmon salad [Little gem, picked shallot, avocado, caesar dressing]

Crab crumpet, sweet pickled cucumber, avocado puree, brown butter

Steamed Cornish Mussels Cornish cider, sweet leeks, garlic cream, warm toasted sourdough

Wild Line-Caught Sea Bass Pan-roasted sea bass fillet, buttered fondant potato, charred baby leeks, clam and saffron chowder emulsion

Pan-seared halibut, crushed Jersey Royal potatoes, sea samphire, brown butter and potted shrimp noisette

Pancetta-wrapped monkfish, braised lentil and chorizo ragout, charred tenderstem broccoli, smoked paprika oil

Pan-roasted turbot, roasted wild mushrooms, wilted cavolo nero, truffle potato purée, chicken butter reduction

Herb-crusted cod fillet, charred cauliflower, curried mussel velouté, toasted almonds, golden raisins, coriander oil

A curated selection of British coastal cheeses, homemade quince gel, pickled walnuts, sourdough crackers

Vanilla-poached pear, wild blackberry gel, warm stem ginger cake, whipped mascarpone, black sorbet

Dark Chocolate Pot de Crème Rich dark chocolate cream, salted caramel, hazelnut praline

Citrus confit duck leg [Japanese curry sauce, cucumber ribbons, charred pineapple]

Crispy pork cheek [Kimchi, pear, gochujang]

Sesame seared tuna [Kewpie, pickled vegetables, wasabi, kewpie, sesame cracker]

Panko’d tofu (V) [Citrus glaze, Thai green curry sauce, pickled cucumber, mango salsa]

Spicy salmon tartar [crispy rice cake, avocado, radish, furikake]

Soy glazed cod loin [Crispy rice cake, carrot and miso puree, crab gyoza, sesame sauce]

Miso free range chicken breast [Sesame prawn toast, potato puree, choi sum, anise sauce]

Yakitori duck breast [Confit leg, edamame, green apple, sweet potato, duck sauce]

Tikka spiced lamb cutlets [Glazed neck, bombay potatoes, courgette, aubergene, green pepper sauce]

Char siu surf and turf [Marinated beef fillet, tiger prawns, sesame spinach, mushroom puree, pickled shimiji]

Miso aubegene (v) [Puffed rice, vegetable gyoza, chilli jam]

Coconut yoghurt panna cotta [Yorkshire rhubarb, matcha sponge]

White miso pear tatin [Chantilly cream]

Roasted pineapple and anise [Yoghurt anglaise, raspberry sorbet, pistachio]

Char siu pork bao [sichuan pepper]

Crispy mushroom popstickers [Dark soy]

Pork and prawn siu mai [white pepper]

Smacked cucumber with chilli and garlic (Suan ni pai huanh gua) [sichuan pepper]

Sweet and sour spare ribs (Tang cu pai gu) [Shaoxing wine, ginger]

Crispy lamb with cumin (Zi ran yángròu) [Aubergine, spring onion, corriander]

Chinese spinach in ginger sauce (Jiang zhi bo cai) [Crispy shallot and chilli]

Salt and pepper squid (Jiao yan you yu) [Chinese chives, sichuan, spring onion]

Dan dan noodles (Dan dan mian) [Chinkiang vinegar, chilli oil]

Cantonese style pork belly (siu yuk) [Crispy skin, hot mustard]

Red braised beef (Hong shao niu rou) [Spicy broth, rice cakes]

Hangzhou aubergines (Rou mo qie zi) [Fermented sauce, pork belly]

Yangzhou Fried rice (Yang zhou chao fan) [Peas, ham, bamboo, atlantic prawns]

Hong Kong Egg Tarts (Dan Tat) raspberry puree

Mango Pomelo Sago (Yang Zhi Gan Lu)

Chocolate Xiao Long Bao, chantilly

Hot lincolnshire poacher and fennel sausage roll, apple chutney, wholegrain demi glace

Creamed mushrooms on toast, tarragon, ciabatta, parmesan

Sweetcorn, potato and white fish chowder

Beer battered smoked haddock, chunky tartar, lemon, pickled red onion

Tikka spiced confit duck leg, curry sauce, crispy onions, mango salsa

Flat iron steak, triple cooked trips, creamed spinach, roasted tomato, peppercorn sauce

Pan fried chicken breast supreme, charred tenderstem broccoli, dauphinoise, wild mushroom sauce

Braised lamb shank, creamed mash, carrots, cabbage, lamb gravy

Pan fried seabass, crushed new potatoes, chorizo, samphire, lemon and caper sauce

Roasted Butternut Squash & Goat's Cheese Pithivier, roasted red pepper, vegetable gravy

Triple chocolate brownie, salted caramel, vanilla bean icecream

Sticky toffee puding, fudge sauce, chantilly cream

Vanilla panna cotta, raspberry sorbet, crumble

Apple and berry crumble, lightly spiced custard

Tiramisu [Shaved dark chocolate, baileys]

Hebridean salmon sashimi, spring onion, sweet pickled cucumber, yuzu dressing

Panko king tiger prawn, wasabi, kiwi, roasted sesame

Japanese pork Wantons, miso butter sauce, lardon crisp

English waygu, steamed white asparagus in sesame and black garlic, mushroom gyoza, spinach

Miso back cod, steamed asparagus in sesame and black garlic, mushroom gyoza, spinach

Matcha opera cake, pistachio gelato

Yuzu posset, raspberry, sesame shortbread

Italian sharing Platter [Burrata with caramelized onions, crispy chilli, cured meats and heirloom tomato, fresh rosemary focaccia, arancini alla milanese, pistachio pesto pumpkin gnocchi]

Spaghetti alla nerano [Fried courgette, provolone, telicherry pepper, extra virgin olive oil]

Crab Linguine [Crab, chilli, garlic, parsley, sicilian lemon]

Brown butter beef ragu [Large shells, pangritata]

Fennel and mixed leaf salad, lemon dressing

Tiramisu [Shaved dark chocolate, baileys]

Pistachio souffle, vanilla bean ice cream

Comte cheese souffle [Watercress]

Scallops and toulouse sausage [Celieriac puree, blackberry, demi glace ]

Bouillabasse [Saffron rouille]

Beef fillet and beef cheek bourguignon [Celeriac, lardons, mushrooms]

Roasted monkfish [White beans, squash, sauce vierge]

Lamb rack [Crushed new potatoes, mint, calvo nero]

Creme brulee [Honey shortbread]

Pistachio financier [Poached peach, pistachio gelato, crumble]

Pear tatin [Chantilly]

Guinness and treacle beef cheek [Broad beans, peas, celeriac puree]

Hot smoked salmon salad [Little gem, picked shallot, avocado, caesar dressing]

Scottish langoustine [Red pepper coulis, bisque, confit tomato, crumb]

Char sui Duck [Prawn dumplings, sweet potato, edamame, duck sauce]

Pan fried halibut [Lemon grass sauce, white risotto, delicata squash, samphire]

Thick cut Ribeye [Griolles sauce, shaved truffle, spinach, triple cooked chips]

Warm madelines [Roasted pineapple, Brown sugar, Raspberry sorbet]

White miso pear tatin [Chantilly cream]

Chocolate delice [Whiskey caramel, raspberry, vanilla bean gelato]