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Pheasant Kiev, Crushed Swede, Hazelnut Butter and Smokey Bacon Cabbage
Pheasant breasts stuffed with hazelnut garlic butter, breaded and fried, served with mashed swede and braised savoy cabbage.
Crispy Hen’s Egg, Griddled Asparagus, Asparagus Purée, Burnt Onion
An innovative dish featuring crispy potato-wrapped soft eggs, charred asparagus, and a rich, velvety asparagus purée with burnt onion powder.
Fillet of John Dory with Black Rice, Langoustine Claws, Sweetcorn and Tarragon
Elegant fried John Dory served with crispy langoustine beignets, tender black rice, sweetcorn, and a rich savory sauce.
Greek-Style Mutton
Slow-braised mutton shoulder served with a rich ragù, charred lettuce, strained yoghurt, and honey-mint feta.
Stargazey Pie
Cornish sardines in mustard sauce topped with puff pastry squares, poached quail eggs, and decorative fish heads and tails.