Chef Michael Beugnet

Scallops carpaccio, truffle vinaigrette and autumn vegetable salad, caviar cream

Goat’s cheese soufflé with beetroot carpaccio and oregano butter (vegetarian)

Tuna ceviche, heritage beetroot tartar, avocado aioli, radish salad

Stuffed courgette flower Niçoise, red pepper vinaigrette (vegetarian)

Sea bream ceviche, pink grapefruit and orange salad, ponzu dressing , wild cress, lotus chips

Cornish lobster and radish ravioli, green tomato jam, yuzu butter sauce

Truffle and ceps layer, ricotta cream and wild garlic dressing (vegetarian)

Griddled octopus with potatoes and olives

Wagyu beef with grilled langoustine, spiced turnip gateaux, red wine jus vinaigrette

Turbot and scallops pressed, barbecue leeks, wild mushroom croustillant, roasted baby carrots, emulsified butter sauce

Winter vegetable pithivier, chanterelle and cep, rosemary and smoked garlic butter sauce (vegetarian)

Luxury fish bouillabaisse with lobster, monkfish, halibut and scallops

Passion fruits Crepe souffle, dark chocolate sauce

White Chocolate Cremeux Saffron Confit Pear, Candied Blood Orange

Trio of chocolate warm and cold , caramel ice cream and meringue berry

Dark chocolate terrine, orange marmalade

Tuna ceviche, heritage beetroot tartar, avocado aioli, radish salad

Aubergine and courgette millefeuille with wilted spinach, polenta and pints chips, chervil sauce (vegetarian)

Beetroot and goats cheese salad herb donuts, garlic vinaigrette (vegetarian)

Smoked mackerel & trout with saffron potatoes, chervil salad

Wagyu beef with grilled langoustine, spiced turnip gateaux, red wine jus vinaigrette

Pan-roasted stone bass fillet, crab and scallops fondant, potatoes crusted, orange braised fennel, citrus butter sauce

Winter vegetable pithivier, chanterelle and cep, rosemary and smoked garlic butter sauce (vegetarian)

Turbot and scallops pressed, barbecue leeks, wild mushroom croustillant, roasted baby carrots, emulsified butter sauce

Raspberry jam bombolino, Sicilian lemon cream and olive chocolate crust

Coconut Tres Leches Cake

Pears Belle Hélène with vanilla ice cream

Almond panna cotta with autumn berry tea and poached berry, mint syrup

Caviar with crepe vonassiennes, lemon vodka crème fraîche

Mini truffle goat’s cheese soufflé, champagne and chives butter sauce (vegetarian)

Spider lobster and seaweed Wellington, courgette fondant, tomato salsa, yellow wine butter sauce

Beetroot meringue with truffle goat’s cheese mint vinaigrette (vegetarian)

Wild seabass carpaccio, spider lobster and caviar mille-feuille, champagne sauce

Sea bream ceviche, pink grapefruit and orange salad, ponzu dressing, wild cress, lotus chips

Truffle and ceps layer, ricotta cream and wild garlic dressing (vegetarian)

Cornish lobster and radish ravioli, green tomato jam, yuzu butter sauce

Wagyu beef with grilled langoustine, spiced turnip gateaux, red wine jus vinaigrette

Luxury fish bouillabaisse with lobster, monkfish, halibut and scallops

Winter vegetable pithivier, chanterelle and cep, rosemary and smoked garlic butter sauce (vegetarian)

Turbot and scallops pressed, barbecue leeks, wild mushroom croustillant, roasted baby carrots, emulsified butter sauce

Passion fruit crepe soufflé, dark chocolate sauce

Trio of chocolate warm and cold, caramel ice cream and meringue berry

White chocolate cremeux, saffron confit pear, candied blood orange

Entremets chocolate praliné, coffee sauce

Crespella con spinaci – rolled pancake filled with Italian cream cheeses & spinach, tomato sauce (vegetarian)

Seared Fillet of Beef Carpaccio, Rocket Pesto, Italian Hard Cheese

Asparagus, gorgonzola, walnut and mint bruschetta (vegetarian)

Burrata with aubergine caponata and fresh basil (vegetarian)

Ravioli with asparagus and porcini mushrooms, parmesan crisp, balsamic dressing (vegetarian)

Pappardelle al ragù d’anatra – ribbons of pasta with duck ragù in a rich red wine sauce

Roasted sea bass baked with porcini mushrooms, fennel, thyme, vermouth, Castelluccio lentils and Italian spinach

Pollo mezzo – chicken breast with mushrooms, garlic, peppers, shallots & fresh chillies in a white wine & tomato sauce

Cocoa cannoli with ricotta, basil berries compote

White Chocolate and Raspberry Tiramisu

Italien dessert plater,Miniature Classic Cannoli, tiramisu,Limoncello Italian Ricotta Cake

Almond Panna cotta with spring berry tea and poached berry, mint sirup

Beetroot and goats cheese salad herb donuts, garlic vinaigrette (vegetarian)

Aberdeen Angus beef carpaccio, parsnip and céleri rémoulade, truffle dressing candied walnuts

Broccoli veloute with brie and wild mushroom croquette, smoked garlic oil (vegetarian)

Smoked mackerel & trout with saffron potatoes, chervil salad

Garlic and thyme roasted rump of Lamb, aubergine and courgette lasagne, grilled polenta, thyme jus

Line caught wild sea bass, peas purée, crispy crushed baby potatoes, chorizo croquettes, white wine butter sauce

Roasted beetroot and chestnuts wellington rosemary butter sauce (vegetarian)

Roast loin of venison with vegetable mille-feuille, glazed baby onions and poivrad sauce

Sticky toffee pudding, butterscotch sauce and clotted cream ice cream , berry compote

Apple and cinnamon tart fine with almond cream and caramel sauce

Summer Eton mess pudding with white chocolate fondant

Cream caramel with poached pear and plums sable biscuit

Wild seabass carpaccio, spider lobster and caviar mille-feuille, champagne sauce

Spider lobster and seaweed wellington, courgette fondant, tomato salsa, yellow wine butter sauce

Beetroot meringue with truffle goat’s cheese mint vinaigrette (vegetarian)

Lobster and scallops mille-feuille, citrus butter and crispy kale

Sea bream ceviche, pink grapefruit and orange salad, ponzu dressing, wild cress, lotus chips

Scallops carpaccio, truffle vinaigrette and autumn vegetable salad, caviar cream

Truffle and ceps layer, ricotta cream and wild garlic dressing (vegetarian)

Lobster ballotine and scallops croustillons, braised leek, truffle butter sauce

Wagyu beef with grilled langoustine, spiced turnip gateaux, red wine jus vinaigrette

Luxury fish bouillabaisse with lobster, monkfish, halibut and scallops

Winter vegetable pithivier, chanterelle and cep, rosemary and smoked garlic butter sauce (vegetarian)

Turbot and scallops pressed, barbecue leeks, wild mushroom croustillant, roasted baby carrots, emulsified butter sauce

Trio of chocolate warm and cold , caramel ice cream and meringue berry

White Chocolate Cremeux Saffron Confit Pear, Candied Blood Orange

Passion fruits Crepe souffle, dark chocolate sauce

Entremets chocolate praliné, coffee sauce

Wild seabass carpaccio, spider lobster and caviar mill-feuille, champagne sauce

Spider lobster and seaweed wellington, courgette fondant, tomato salsa, yellow wine butter sauce

Beetroot meringue with truffle goat’s cheese mint vinaigrette (vegetarian)

Lobster and scallops mille-feuille, citrus butter and crispy kale

Sea bream ceviche, pink grapefruit and orange salad, ponzu dressing , wild cress, lotus chips

Scallops carpaccio, truffle vinaigrette and autumn vegetable salad, caviar cream

Truffle and ceps layer, ricotta cream and wild garlic dressing (vegetarian)

Lobster ballotine and scallops croustillons, braised leek, truffle butter sauce

Wagyu beef with grilled langoustine, spiced turnip gateaux, red wine jus vinaigrette

Luxury Fish bouillabaisse with lobster, monkfish,halibut and scallops

Winter vegetable pithivier, chanterelle and cep, rosemary and smoked garlic butter sauce (vegetarian)

Turbot and scallops pressed, barbecue leeks, wild mushroom croustillant, roasted baby carrots, emulsified butter sauce

Trio of chocolate warm and cold , caramel ice cream and meringue berry

White Chocolate Cremeux Saffron Confit Pear, Candied Blood Orange

Passion fruit crepe soufflé, dark chocolate sauce

Entremets chocolate praliné, coffee sauce

Scallops carpaccio, truffle vinaigrette and autumn vegetable salad, caviar cream

Stuffed courgette flower Niçoise, red pepper vinaigrette (vegetarian)

Tuna ceviche, heritage beetroot tartar, avocado aioli, radish salad

Goat’s cheese soufflé with beetroot carpaccio and oregano butter (vegetarian)

Griddled octopus with potatoes and olives

Sea bream ceviche, pink grapefruit and orange salad, ponzu dressing, wild cress, lotus chips

Truffle and ceps layer, ricotta cream and wild garlic dressing (vegetarian)

Cornish lobster and radish ravioli, green tomato jam, yuzu butter sauce

Wagyu beef with grilled langoustine, spiced turnip gateaux, red wine jus vinaigrette

Turbot and scallops pressed, barbecue leeks, wild mushroom croustillant, roasted baby carrots, emulsified butter sauce

Winter vegetable pithivier, chanterelle and cep, rosemary and smoked garlic butter sauce (vegetarian)

Luxury fish bouillabaisse with lobster, monkfish, halibut and scallops

Passion fruits Crepe souffle, dark chocolate sauce

White Chocolate Cremeux Saffron Confit Pear, Candied Blood Orange

Trio of chocolate warm and cold , caramel ice cream and meringue berry

Dark chocolate terrine, orange marmalade