Roasted balsamic red pepper & tomato soup

with basil oil (vg) (gf)


Torched mackerel

Torched mackerel, pickled red onion & fennel salad (gf)

Courgette cannelloni 

with Mediterranean vegetables, Provençal sauce (gf) (vg)

Main Course

Feather blade steak

beef infused fondant potato, minted pea puree, roasted baby carrots, red wine jus (gf)

Baked salmon fillet

crispy potato slices, crushed broad beans, lemon & caper sauce (gf)

Wild mushroom & pea risotto

pea puree, crispy mushrooms, parmesan shards (gf) (vg)


Salted caramel bar

crisp feuilletine, chocolate soil, caramel sauce (v)

Vanilla poached peach

coconut cream, toasted almonds, vanilla glaze (vg) (gf)

Followed by both

Continental Cheese station

Accompanied with savoury biscuits, red grapes & house chutney

Tea, Coffee & Petit Fours