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Parsnip Velouté, Black Lemon Powder

Parmesan Crisp, Fresh Chives

Beetroot Tataki, Smoked Haddock

Mustard Shoots & Grapefruit Segments, Honey Vinaigrette

Salmon Fillet, Roasted Red Kuri Squash

Red Cabbage Purée, Flambéed Apple Pearls, Lemon Confit

Slow-Cooked Shredded Beef Chuck, Meat Jus

Crushed Potatoes, Pickled Red Onion, Espelette Pepper & Sunflower Seed Praline

Spiced Cauliflower Steak, Chimichurri Sauce

Creamy Feta, Grilled Oyster Mushrooms & Pomegranate

The Chef’s Mood

Juan’s Apple Crumble

Shortcrust Pastry, Ice Cream of the Moment

Chocolate Fondant, Crème Anglaise

Tonka Bean Chantilly Cream