SIX COURSES TASTING MENU

Amous bouche
Curried cauliflower soup with onion bhaji and curried oil
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Starter
Apricot and champagne risotto served with parmesan crisps and truffle oil
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Fish course
Pan fried sea bass with celeriac and beetroot hollandaise sauce
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Sorbet
Lemon sorbet
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Main
Deconstructive beef Wellington Served with mushroom pate, fondant potato and seasonal
vegetables
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Dessert
Warm Nutella chocolate brownie with toasted hazelnut chocolate mousse and berries
compote