4 Course Menu 
Available 19th, 20th & 21st June

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Crab Ravioli with Tomato Salad & Consommé, Nasturtium

Free Range Chicken Terrine, Artichoke Textures & salad

Slow cooked Hen’s Egg, summer fricassee, Pea & Mint Veloute

Main Courses

Braised Jersey Beef Short Rib Onion & Yeast Textures, 

Roasted Cauliflower Steak, Charred Tenderstem, Cauliflower Cous-Cous,
Coriander and Carrot.

Braised Lamb Shoulder, Black Garlic puree, Asparagus & shitakes,
Lamb jus 

Selection of Artisan Cheese


“Paris Brest” Pistachio & Raspberry Flavours

Guanaja Chocolate Dome, Yuzu, Caramel & Hazelnut 

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