Smooth chicken liver parfait, sweet red onion jam and brioche croute (gfo)

Feta, marinated cherry tomato and basil pesto tartlet (v) (gfo)

Truffled wild mushroom velouté, chive arancini and fresh Gran Moravia (v) (gfo)

Cured and confit trout, crab rillette, pickled cucumber and Feuille de Brick

Beetroot carpaccio, whipped goats’ cheese, fresh horseradish and a crisp linseed cracker (v)

Iberico ham and Colston Bassett, honey-glazed fig, sticky jam, pickled pear and dressed frisée lettuce (vegan alternative available)

Aged beef fillet, ox cheek boulangère, charred Roscoff onion, purple sprouting broccoli and rich red wine jus (gfo)

Slow-roasted duck breast à l’orange, pommes Anna, French beans, Bigarade sauce and confit duck leg fritter (gfo)

A perfect pairing of salmon and cod, parsley pomme purée, charred leek, Parmesan baked crumb with a lemon, dill and caviar beurré blanc (gfo)

Butternut squash and sage pithivier, honey-roasted heritage carrot, crispy kale and truffle jus (v) (vgo)

“If you like Piña Coladas”: Piña Colada soufflé, pineapple salsa, rum baba and coconut ice cream

Strawberries & Cream: white chocolate dome, Joconde sponge, strawberry parfait, citrus meringue and vanilla Chantilly (gfo)

An assiette of chocolate for two: chocolate and nougat secret, chocolate lava cake with cherry ice cream, coffee and dark chocolate opera with candied hazelnut

A Selection of British cheeses with traditional accompaniments (gfo)