Menu -September
Vegetarian
Roasted beetroot, goats cheese puree and potato tuiles
Olive oil poached tomatoes with peas and roasted chanterelle mushrooms
Salad of rocket, plums, oven dried peach crisps & balsamic red onions
Sweet-corn fritters with grilled pears and apple juice reduction
Fish & Shellfish
Grilled scallops, rocket salad with vanilla & black pepper vinaigrette
Roasted market fish with wilted greens, fried ginger and star-anise vinaigrette
Lobster and chorizo sausage tart with frothy shellfish sauce
Cumin crusted tuna with wild mushroom risotto and red wine emulsion
Anchovy larded tuna with garlic mash and wasabi vinaigrette
Authentic Spanish seafood and chicken paella
Poultry & game
Salad of chicken breast with Asian pears, chanterelle mushrooms and hazelnuts
Tamarind glazed free-range chicken with onion and potato puree with braised leeks
Duck breast salad with wilted greens, warm goat cheese and walnut vinaigrette
Grilled duck breast with braised endive, roasted apples and red wine jus
Meat
Braised shoulder of lamb with butternut squash & pea risotto
Fillet of pork with apple & fennel salad, fennel puree, apple crisps and cumin vinaigrette
Pork tenderloin with roasted mushrooms, mustard mash and pork jus
Dried-fruit stuffed pork with roasted new potatoes, radicchio and bacon-sherry vinaigrette
Peppered lamb loin with polenta, ratatouille, wilted greens and lamb jus
Puddings
Panacotta with individual oven dried fruit and fruit purees
Tropical fruit & mascarpone tower with pistachio tuiles
Almond cake with plum compote and orange curd ice-cream
Warm bitter chocolate and apricot tart with creme fraiche
Chocolate and cherry bread pudding with white chocolate sorbet
Iced honey parfait with dried apples and raspberries