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SET LUNCH
Handcrafted menus prepared to order by our Chef Patrons Mike Wall-Palmer & David Adams.
Starters
BURRATA & CHERRY TOMATO (v)
Salsa Verde, Avocado, Crispy Shallots
TROUT CEVICHE
Cured Trout, Beetroot, Radish, Grapefruit Gel, Pickled Jalapenos
Mains
SEA BASS
Pan Fried Fillet, Black Bean Salsa,
Sweetcorn, Courgette
MISO GLAZED AUBERGINE (V)
Ratatouille, Miso & Peanut, Toasted Sesame
Dessert
ETON MESS (V)
Strawberries, Hibiscus Cream, Mini Meringues, Strawberry Sorbet
THREE COURSES FOR 36
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