To Start

Marinated artichoke and pickled wild mushroom salad

Apple and pear salad, pumpkin seed oil

Chicory, fennel and orange salad with a hazelnut dressing

Onion bread crostini with roasted sweet peppers and truffle oil

Main course

The chef has created each dish with a balanced garnish. Additional side vegetable dishes and salads are found in the menu above.

Baked pepper stuffed with roasted vegetables and couscous, balsamic reduction

Tempura vegetables, soy dipping sauce and sweet chilli

Baked aubergine and tomato gateaux

Char-grilled vegetables, salsa verde and new potatoes

To Finish

Tempura banana with vanilla syrup

Roast pineapple with palm sugar and black pepper

Flambé of apple with sultanas and rum

Cherry sorbet with cherries marinated in kirsch