Chef James Bosworth

Salt‑Baked Beetroot Whipped goat’s cheese Walnut praline Pickled elderberry

Cured Trout Cucumber ribbons Dill emulsion Rye crumb

Vegan: Charred Cauliflower Velouté Lemon oil Toasted sunflower seeds Herbs

Crispy Lamb Shoulder Croquette Mint gel Smoked yoghurt Pea shoots

Asparagus & Wild Garlic Tart Parmesan custard Spring herbs

Vegan: Grilled Tenderstem Broccoli Black garlic purée Sesame crumb Chilli maple glaze

Slow‑Cooked Pork Loin Apple & sage jus Potato terrine Roasted carrot

Seared Sea Bass Crushed new potatoes Samphire White wine & chive sauce

Vegan: Roasted Aubergine “Filet” Tomato & miso glaze Basil oil Crispy chickpeas

White Chocolate & Raspberry Mousse Almond sponge Fresh raspberries

Caramelised Pineapple Coconut sorbet Lime zest

Vegan: Dark Chocolate & Hazelnut Torte Orange gel Cocoa nibs

Bang bang chicken, kimchi slaw,

Chicken spring onion gyoza, soy mirin dressing sweet leaf salad, pomegranate

Butternut squash dahl with cashews and sultanas

Sambuca coffee sorbet

Asian bulgoggi beef wellington, kimchi slaw, umami sauce

Black Miso cod, swiss chard, sticky rice

Bombay chicken with potatoes, mooli, sugar snaps, cauliflower, madras peanut dust

Choi sum pork, fragrant basmati, asian greens, tapioca crackers

Duck and egg ramen

Cantonese sweet and sour vegetables crispy noodle salad,

Yellow jungle curry sweet chilli tempeh with jasmine rice

Vegetable gyoza, soy mirin dressing sweetleaf salad pomegranate

Baklava; honey nut and filo served with pistachio ice-cream

Balsamic maserated strawberries with black pepper, champagne sabayone

Caramelised pineapple sponge with chilli and dark chocolate

Galab jamun parfait with rosewater pistacio and saffron

Japanese panacotta lime basil soy bean and cream, sugared dumplings shot of sake

Pea & Mint Soup Lemon crème fraîche Crispy pancetta Herb oil

Heritage Tomato Salad Burrata Basil oil Sourdough crumb

Vegan: Chilled Cucumber & Dill Soup Pickled radish Toasted pumpkin seeds Olive oil

Crab & Citrus Tartlet Grapefruit segments Chive mayo Micro herbs

Grilled Asparagus Soft‑boiled egg Parmesan crisp, Lemon dressing

Vegan: Charred Courgette Carpaccio Basil emulsion Pine nuts Lemon zest

Roast Chicken Supreme Summer herb gnocchi Broad beans Light chicken jus

Pan‑Seared Sea Bream Fennel & orange salad Crushed new potatoes White wine sauce

Vegan: Grilled Oyster Mushroom “Scallops” Sweetcorn purée Samphire Crispy shallots

Strawberry & Elderflower Pavlova Chantilly cream Fresh berries

Lemon & Thyme Tart Raspberry sorbet Candied thyme

Vegan: Peach & Almond Crumble Vanilla oat ice cream Toasted almonds

Pigs in Blankets with Honey‑Mustard Glaze

Smoked Salmon Blinis with dill crème fraîche

Crispy Brie Bites with cranberry dip

Mini Yorkshire Puddings with roast beef & horseradish cream

Roast Parsnip Velouté Truffle oil, toasted seeds, herb crumb (GF, DF, V)

Cured Salmon with Citrus & Dill Pickled cucumber, fennel, lemon gel, micro herbs (GF, DF)

Prawn Cocktail Royale King prawns, Marie Rose, crisp gem, lemon

Chicken Liver Parfait Red onion chutney, toasted brioche

Roast Turkey Crown Crispy skin, potato fondant, glazed carrots, rich jus (GF, DF)

Slow‑Braised Beef Featherblade Red wine jus, pomme purée, roasted roots (GF, DF)

Pan‑Roasted Salmon Fillet Lemon beurre blanc (DF alt available), crushed potatoes, greens (GF)

Celeriac Steak Brown‑butter‑style dairy‑free sauce, crispy shallots, potato terrine (GF, DF, V)

Duck‑fat roast potatoes Honey‑roasted carrots & parsnips Pigs in blankets Sage & onion stuffing Buttered sprouts with pancetta Yorkshire puddings Cranberry & orange relish Cauliflower cheese

Mushroom & Chestnut Wellington Vegan gravy, roasted roots

Dark Chocolate Delice Salted caramel, cocoa tuile (GF, DF)

Poached Winter Pear Saffron syrup, almond‑free crumble, vanilla cream (GF, DF)

Traditional Christmas Pudding with brandy sauce

Chocolate & Orange Tart with crème fraîche

Winter Berry Pavlova with mulled berry compote

Grilled sardines romesco pepporonata, basil oil toasted almonds

Pan seared queenie scallops, Jerusalem artichoke roasted +puree, parmesan espuma prosciutto crisp,

Camarones: lighly battered tiger prawns, tomato, avocado, corriander salsa

Seabass ceviche, avocado smash guacamole, pico de gallo salsa, corn maize tortilla chips queso fresco

Lemon mint granita, splash of spiced rum

Lime mint mojito granita

Seabass, coconut chilli reduction, saag aloo gratin, lime pickle

Black Miso cod, swiss chard, sticky rice

Sticky soy and chilli glazed salmon, fragrant rice, asian greens charred red peppers

Mango ripple cheese cake, blackberries, hibiscus gel, Lemon balm

Eaton tidy with summer berryies meringue kisses, Greek yogurt, blueberry jam

Balsamic maserated strawberries with black pepper, champagne sabayone

Anti pasti platter of cured meats, burrata, olives, grissini

Anti pasti platter of artichokes, sun blushed tomatoes, burrata, olives, grissini

Butternut and sage tortelloni with burro scuro and aged pecorino

Beetroot risotto d'amore, prosecco Rose petal, roasted and pickled beets

Minestroni verde soup

Buttetnut and sage risotto basil oil parmesan crisps

Aubergine melanzane parmiggiana

Fresche orecchiette pasta con asparagus tips shelled garden peas, broccoli, foromaggi sauce,

28 day aged ribeye steak chargrilled mediteranian vegetables, tripple cooked propa chips salsa verde watercress roasted vine tomatoes

Lamb rump, spinach and potato gratin, roast vine tomatoes salsa verde

Ballotine of chicken herb cream chese, prosciutto ham. Grilled artickoles, spinach, roasted Charlotte potatoes, vine tomatoes chicken jus

Chicken parmi, courgette pepper tomato ragu, black pepper and parmesan tagliatelle

Char-grilled pork chop, polenta briquette cavolo nero, grilled peach and Marsala jus

Capellini with meatballs tomato and basil sauce pistacio seasoning

Chicory, charred radicchio, pear, dolce latte, walnuts mimosa dressing

Lemoncello trio, ice cream, posset, maccaroon,

Orange polenta cake with espresso cream

Chocolate raspberry tiramisu

Italian cheese board £3 SUPPLEMENT

Roasted Red Pepper & Tomato Dip — Served with warm flatbreads and herb oil, bright and smoky with a soft sweetness

Crispy Calamari with Lemon Aioli — Lightly fried rings with a citrusy, creamy dip

Marinated Olives & Charred Artichokes — A simple, rustic bowl of briny, herby vegetables

Slow‑Braised Beef with Red Wine & Rosemary

Herb‑Roasted Chicken with Garlic & Lemon

Baked Aubergine with Tomato, Basil & Parmesan

Lemon Mascarpone Tart

Chocolate Hazelnut Torte

Vanilla Panna Cotta with Berry Compote

Goat’s Cheese Mousse, Beetroot Gel, Candied Walnut

Vegan Alternative — Smoked Aubergine Purée on Crisp Polenta with Pomegranate

Scallops with Citrus, Fennel & Chilli Oil

Vegan Alternative — Compressed Cucumber, Grapes & Dill Oil

Wild Mushroom Velouté with Truffle Foam

Chestnut & Porcini Velouté with Truffle Oil

Lobster Tortellini with Saffron Broth

Pumpkin Agnolotti with Sage & Toasted Hazelnuts

Sea Bass with Leek Fondue & Champagne Sauce

Roasted Cauliflower Steak with Almond Cream & Lemon Gremolata

Venison Loin with Blackberry Jus, Parsnip Purée & Charred Sprouts

Braised Oyster Mushroom “Medallions” with Red Wine Jus & Parsnip Purée

White Chocolate Mousse, Raspberry Coulis & Pistachio Crumble

Coconut Panna Cotta with Raspberry & Pistachio