WELCOME

Choose a Starter:

• Spiced prawn suya skewers: king prawns marinated in West African suya spices, grilled, and served with cooling cucumber-mint yoghurt, and a micro-herb salad

• Charred plantain & peanut crumble with tamarind drizzle, and fresh chilli (🥬vegetarian)

Choose a Main Course:

• East African coconut & lime roast chicken: succulent roast chicken infused with coconut, ginger, coriander, and lime, served with:

  • Saffron-infused jollof rice

  • Roasted seasonal UK vegetables with berbere butter

  • Crispy plantain shards

• Pan-seared sea bass with Ugandan groundnut sauce on a abed of coconut mash with sautéed greens

• Mushroom & spinach groundnut stew served with herb-infused quinoa or chapati (🥬vegetarian)

Choose a Dessert:

• Malva pudding with Rooibos caramel: a warm, honey-soft South African sponge soaked in rooibos caramel, served with vanilla bean ice cream

• Mango & passionfruit posset with coconut shortbread

Choose a Starter:

• Pan-seared Scottish scallops with pea purée, crispy pancetta, mint oil, and toasted brioche

• Whipped goat’s cheese & beetroot tartlet with candied walnuts, and herb salad (🥬vegetarian)

Choose a Main Course:

• Roast loin of Welsh lamb, served with fondant potato, buttered seasonal greens, heritage carrots, and a rich red wine rosemary jus

• Cornish sea bass with crushed Jersey Royals, samphire, and lemon-caper beurre blanc

• Wild mushroom & truffle risotto finished with parmesan crisps, and herb oil (🥬vegetarian)

Choose a Dessert:

• Warm sticky toffee pudding with butterscotch sauce, and clotted cream ice cream

• Dark chocolate delice with salted caramel, and honeycomb crunch

Choose a Starter:

• Pressed ham hock terrine served with piccalilli purée, sourdough crisps, and English mustard dressing

• Creamy leek & potato soup with crispy shallots, chive oil, and warm farmhouse bread

• Smoked salmon & crab roulade with dill crème fraîche, cucumber ribbons, and lemon oil

Choose a Main Course:

• Roast fillet of British beef with truffle mash, braised shallots, roasted heritage carrots, and a rich red wine jus

• Pan-seared Cornish cod with crushed new potatoes, samphire, garden peas, and a caper–parsley butter sauce

• Wild mushroom & spinach wellington with tarragon cream sauce, buttered greens, and herb-roasted potatoes (🥬vegetarian)

Choose a Dessert:

• Classic sticky toffee pudding with butterscotch sauce, and clotted cream ice cream

• Eton mess cheesecake with fresh strawberries, meringue shards, and vanilla bean cream

• Warm apple & blackberry crumble with homemade vanilla custard

Choose a Starter:

• Grilled halloumi & roasted vegetable salad with charred peppers, courgettes, cherry tomatoes, olives, and a drizzle of lemon-oregano dressing (🥬vegetarian)

• Seared scallops with citrus & olive oil served on a bed of pea purée with micro-herbs, and a light citrus vinaigrette

• Greek mezze platter: mini falafel, hummus, baba ganoush, marinated olives, and warm flatbread

Choose a Main Course:

• Herb-crusted sea bass with saffron-infused risotto, roasted cherry tomatoes, and asparagus

• Lamb kofta with tzatziki & sumac potatoes: juicy spiced lamb skewers served with roasted new potatoes, seasonal Mediterranean vegetables, and fresh tzatziki

• Vegetable moussaka: layers of roasted aubergine, zucchini, potatoes, and béchamel, baked to golden perfection (🥬vegetarian)

Choose a Dessert:

• Baklava with orange blossom syrup: crisp filo pastry layered with nuts, and served with whipped Greek yogurt

• Lemon & olive oil cake served with mascarpone cream, and fresh berries

• Panna cotta with mixed berry coulis: silky vanilla panna cotta topped with tangy seasonal berries