Chef Michal Liba

Barley, pea and mint salad with fresh grilled goat cheese

Pan fried oyster mushrooms “scallops, pea purre, edamame beans, peas, pecorino crisp, wasabi foam (VE)

Monkfish with chorizo tomato concasse, celeriac purre and celeriac crispy slow

Pan fried Cornish red mullet with grilled spring onions, cucumber, orange, confit tomatoes and sauce vierge

Pan fried scallops, pea purre, chorizo, edamame beans, pancetta crisp, chorizo foam

Prawn cocktail with lettuce, spring onion, chilli, tomato and cucumber

Fillet steak, rosemary fondant potato, honey roasted carrots and parsnip, beef juice

Pan fried sea bass, crushed new potatoes, fine beans, beurre lemon blanc with shripms

Cornish sole, butter, capers, samphire and croutons

Cornish Rainbow Trout, celeriac puree, baby carrots, asparagus, bure blanc and salsa

Chicken cordon blue, grilled asparagus and green salad

Bangers, mash and onion gravy

Slowly cooked beef cheeks, grain mustard mashed potatoes, honey glazed carrots and parsnips, peashoots, jus

Eton mess with strawberries, vanilla cream, raspberry coulis, cocoa nibs, pistachio and edible flowers

Sticky toffee pudding, caramel sauce, whipped clotted cream and toffee popcorn

Bread and butter pudding, vanilla custard, berries and clotted cream

Bruschetta with parma ham, fig and balsamic

Pomegranate roasted beetroot salad, with ricotta, rocket, pomegranate seeds and red chicory

Pan fried Cornish red mullet with grilled spring onions, cucumber, orange, confit tomatoes and sauce vierge

Pan fried oyster mushrooms “scallops, pea purre, edamame beans, peas, pecorino crisp, wasabi foam

Caprese tomato salad, mozarella, basil, parmesan crisp, lime dressing

Sicilian melon salad with chicory, pecorino, pistachio and fennel

Baked mackerel with fattoush salad

Shitake arancini balls with tomato sauce, chives and lemon sour cream

Minestrone soup

Sardine in Saor, fried sardines with vinegar and sweet and sour onions

Fillet Of Plaice, Purple Sprouting Broccoli, Shrimps, cucumber and capers, orange sauce, micro herbs

Roasted pumpkin salad, pomegranate, feta, figs, cherry tomato, rocket

Fillet steak, rosemary fondant potato, honey roasted carrots and parsnip, beef juice

Sea-bass with rustic ratatouille, arabiata sauce, crispy rice noodles

Ossobucco served with polenta and garnished with gremolata

Oyster mushrooms risotto, parmesan crisp and truffle oil

Buttered parsley gnocchi with creamy garlic spinach and pecorino

Frutti do mare spaghetti with tomato garlic sauce and fresh seafood

Carbonara tagliatelle with pancetta crisp, parsley and chives and parmesan tuille

Chicken penne Arabiata

Prawn and saffron cheesy risotto ala Milanese

Spaghetti alle vongole with cherry tomatoes clams and chilli

Crab risotto with creme fraiche and chives

Sicilian rabbit with pancetta, mashed potatoes, beetroot, carrots and pickled onions

Fillet of sea bass with parma ham, sautéed artichokes and watercress

Chocolate tart with caramel cream, candied peanut, cocoa

Chocolate and hazelnut cheesecake, candied hazelnuts, cocoa cream and chocolate tuile

Orange cream with mango, pistachio and pomegranate

Tiramisu cheesecake, cocoa, amaretti biscuit

Vanilla panna cotta with seasonal berries and orange tuile

Raspberry pannacotta with marshmallows, edible flowers and white chocolate tuile

Melon and Orange Panna Cotta with mint and textures

Chocolate vanilla berry panna cota tart

Eton mess with strawberries, vanilla cream, raspberry coulis, cocoa nibs, pistachio and edible flowers

Beetroot salad with smoked salmon and horseradish cream

Pomegranate roasted beetroot salad, with ricotta, rocket, pomegranate seeds and red chicory

Nicoise salad, quail eggs, tuna, crostini, purple potatoes, radish, micro herbs

Pan fried scallops, pea purre, chorizo, edamame beans, pancetta crisp, chorizo foam

Monkfish with chorizo tomato concasse, celeriac purre and celeriac crispy slow

Pan fried Cornish red mullet with grilled spring onions, cucumber, orange, confit tomatoes and sauce vierge

Garden of snails with seasonal vegetables and micro herbs

Caprese tomato salad, mozarella, basil, parmesan crisp, lime dressing

Sicilian melon salad with chicory, pecorino, pistachio and fennel

Pan fried sea bass, crushed new potatoes, fine beans, beurre lemon blanc with shripms

Chicken cordon blue, grilled asparagus and green salad

Beef bourguignon with creamy mashed or sautéed potatoes, broccoli, carrots, asparagus, chilli and spring onions

Slowly cooked beef cheeks, grain mustard mashed potatoes, honey glazed carrots and parsnips, peashoots, jus

Duck à l'Orange with sauce bigarade, dauphinois potatoes, roasted chilli broccoli, Vichy carrots, roast parsnips and peas

Fillet steak, rosemary fondant potato, honey roasted carrots and parsnip, beef juice

Baked salmon with cherry tomatoes, garlic and basil

Sea-bass with rustic ratatouille, arabiata sauce, crispy rice noodles

Mussels cooked in white wine, garlic, parsley, shallots served with bread

Ossobucco served with polenta and garnished with gremolata

Cherry clafoutis with vanilla cream

Creme brûlée with fruits and edible flowers

Parisian flan

Pears Belle Helene with vanilla icecream

Crepes with chocolate and fruits

French lemon tart with lemon cream and seasonal fruits

Chocolate tart with caramel cream, candied peanut, cocoa

Chocolate and hazelnut cheesecake, candied hazelnuts, cocoa cream and chocolate tuile

Vanilla panna cotta with seasonal berries and orange tuile