Starter
- Butternut Squash Tart, Feta, Dehydrated Squash Skin And Chicory Salad
Mains
- Apricot & Herb Stuffed Leg Of Lamb, Carrot And Pea Purees, Parmentier Potatoes And
- Pan-Roasted Seabass, Chorizo Jam, White Bean And Sage Cassoulet
Desserts
- Lemon And Lime Passion Fruit Tart, Meringue And Blood Orange Granita
