Chef Nicholas Hope

Canapé : Sea Bass & Exmoor caviar tart local Smoke trout blinis, Quail scotch egg

Bruschetta with garlic & extra virgin olive oil

Potted Cornish crab, cucumber, tarragon mayonnaise, lemon pearls, artisan sourdough

Hand dived scallops, smoke salmon, cauliflower cream, caviar, lemon & herb olive oil

Handcrafted. Spaghetti with white Cornish Crab, fennel & lemon, aged Parmesan

Grilled halloumi with watermelon, tomatoes, mint and pomegranate (vegetarian)

Spring onion pancake with salmon gravlax & caviar dressing

Seared tuna with soya- mirin dressing, fresh herbs

Salad of Artichoke & pink grapefruit with king prawns & black olives dressing

Goat cheese & thyme soufflé (vegetarian)

Grilled squid & lobster salad with Seville orange dressing

Pan roast monkfish, Mussel & saffron chowder, crispy potatoes, seaweed, tomato confit fennel tops

Steamed Sea Bass with cherry tomatoes, confit garlic, king scallops, green olives and fresh basil

Best end of lamb, & braised lamb shoulder with fennel, Orange. Cucumber & mint Tzatziki and pita bread

Grilled turbot, marinated peppers, olives & parsley, potato & chives pancakes

Salad of rare roast beef fillet with salted anchovies & peppers, Parmesan, capers & watercress

Glazed Lemon tart with passion fruit, mango caramel, lime creme fraiche

Caramelised almond brioche pudding, saffron custard and Marinated figs

Texture of chocolate with salted caramel and popcorn granola

Almond tart with grilled plums, blood orange & mascarpone

Genoise sponge cake, winter fruit compote, creme anglaise, pistachio

Pannacotta with raspberries, grilled peaches, macaroons and fresh basil

Canapé : Sea Bass & Exmoor caviar tart local Smoke trout blinis, Quail scotch egg

Bruschetta with garlic & extra virgin olive oil

Oxtail ravioli Confit celeriac, smoke pancetta, Parmesan cream, cavolo nero pesto

Carpaccio of smoke duck marinated figs, whipped goat cheese, gingerbread, balsamic pearls

Hand dived scallops, smoke salmon, cauliflower cream, caviar, lemon & herb olive oil

Salad of black truffle, watercress, pink fir apple potato & creme fraiche (vegetarian)

Handcrafted. Spaghetti with white Cornish Crab, fennel & lemon, aged Parmesan

Risotto with fresh clams & zucchini, dried red chilli

Aged beef fillet, Smoke potato purée, braised cheek, caper, fennel and black olive dressing

Pan roast monkfish, Mussel & saffron chowder, crispy potatoes, seaweed, tomato confit fennel tops

Roast lamb loin, honey roasted Belgian endive, black olives, potato & gruyere tart. Salsa verde & lamb sauce

Berkshire pork ribeye wrapped in Coppa de Parma, roasted pork belly, sweet potato terrine, apple chutney, onion tart. pork sauce

Roast pheasant with quince & sage butter, gnocchi, pancetta & hazelnut

Stone bass, risotto with Borlotti beans, rosemary & cavolo nero

Glazed Lemon tart with passion fruit, mango caramel, lime creme fraiche

Brioche bread & butter pudding with saffron custard, poached pear and apricot chutney

Texture of chocolate with salted caramel and popcorn granola

Almond tart with grilled plums, blood orange & mascarpone

Bruschetta with winter fruits, amaretto & creme fraiche

Canapé : Sea Bass & Exmoor caviar tart local Smoke trout blinis, Quail scotch egg

Heritage carrots, smoked butter, pumpkin cream, winter truffle & hazelnuts (vegetarian)

Oxtail ravioli Confit celeriac, smoke pancetta, Parmesan cream, cavolo nero pesto

Carpaccio of smoke duck marinated figs, whipped goat cheese, gingerbread, balsamic pearls

Ham-hock terrine, quail scotch egg, apple purée, hand dived scallop

Potted Cornish crab, cucumber, tarragon mayonnaise, lemon pearls, artisan sourdough

Hand dived scallops, smoke salmon, cauliflower cream, caviar, lemon & herb olive oil

Salad of black truffle, watercress, pink fir apple potato & creme fraiche (vegetarian)

Roast local venison loin , Shoulder ragu, stuffed onion, celeriac purée, glazed beetroot, cherry & chocolate sauce

Pan roast monkfish, Mussel & saffron chowder, crispy potatoes, seaweed, tomato confit fennel tops

Heritage pumpkin, Old Winchester gnocchi, winter truffle, cavolo nero & chestnuts cream (vegetarian)

Berkshire pork ribeye & slow roasted pork belly, sweet potato terrine, apple chutney, onion tart. pork sauce

Aged fillet of beef, braised ox cheek, dauphinois potatoes, tender-stem broccoli, red wine sauce

Roast lamb loin, honey roasted Belgian endive, black olives, potato & gruyere tart. Salsa verde & lamb sauce

Crème brûlée flavour with ginger, served with coconut cream and almond shortbread

Chocolate fondant with apple crumble ice cream, blood orange caramel

Caramelised almond brioche pudding, saffron custard and Marinated figs

Artisan cheese board Muscat grapes, celery, quince jelly Crackers

Texture of chocolate with salted caramel and popcorn granola

Canapé : Sea Bass & Exmoor caviar tart local Smoke trout blinis, Quail scotch egg

Watercress and mussel risotto with poached egg and tarragon butter sauce

Potted Cornish crab, cucumber, tarragon mayonnaise, lemon pearls, artisan sourdough

Hand dived scallops, smoke salmon, cauliflower cream, caviar, lemon & herb olive oil

Salad of black truffle, watercress, pink fir apple potato & creme fraiche (vegetarian)

Goat cheese & thyme soufflé

Jerusalem artichoke soup with crepes & truffle,

Lobster ravioli, confit fennel, shellfish sauce, salmon caviar

Sea bass en papillote with baby leeks, juniper butter and lemon zest

Duck à l'Orange With gratin dauphinois potatoes and grilled asparagus

Roast local venison loin , Shoulder ragu, stuffed onion, celeriac purée, glazed beetroot, cherry & chocolate sauce

Pan roast monkfish, Mussel & saffron chowder, crispy potatoes, seaweed, tomato confit fennel tops

Roast best end of lamb with pithiviers Savoyard & watercress salad

Fillet of halibut with sauce vierge, silky potato purée, fresh herbs

Praline cream Choux buns with salt dark chocolate mousse

Crème brûlée flavour with ginger, served with coconut cream and almond shortbread

Texture of chocolate with salted caramel ice cream and popcorn granola

Genoise sponge cake, winter fruit compote, creme anglaise, pistachio

Orange panna cotta with force rhubarb compote, blood orange caramel

Blackcurrent poached pears with champagne syllabub and pistachio madeleines