Fusion tasting menu

Charred hispi cabbage, bacon miso glaze, white miso mascarpone, chilli oil, black sesame

Lemongrass poached tiger prawn, nam pla prik sauce

Seared scallop, caramelised cauliflower puree, pickled cauliflower, tempered mustard seeds

Vietnamese style pressed pork belly, peanut crumb, tamarind dressing, pickled cucumber

Sweetcorn ice cream, lime granita

Orange cardamom butter cake, rosewater icing

Three courses for spring

Radicchio and blood orange salad, Stracciatella cheese, hazelnuts and pickled onion

Crispy hake, wild garlic fish fumet sauce, wye valley asparagus, anchovy pangrattato

Brown sugar pavlova, roasted rhubarb, elderflower coconut yoghurt, toasted almonds

Three courses for winter

Beetroot carpaccio, spiced liquor, clementine, feta, radish and walnut

Braised ox cheek, jus, pomme puree, baby carrots, parsnip crips

Honey seared poached pears, white wine spice reduction, cinnamon yoghurt, apricot, walnut

Canape event

Hot ‘Bloody Mary’ shots, a vodka infused spiced tomato soup

Seared scallop, sweetcorn puree, coriander yuzu salsa

Japanese seven spice salmon tartare, rice paper crisps, chives

Deep fried crispy halloumi, balsamic roasted strawberry

Soy and sesame marinated quail’s eggs, togarashi, nori powder

Cacio e pepe arancini, basil aiolo, pecorino

Seabass ceviche, citrus, sumac

Thai lemongrass beef skewer, peanut gunpowder, pickled cucumber

Vietnamese fish cakes, watermelon, chilli jam

Crab toasts, shaved fennel, dill

Haggis and pork scotch quail’s eggs, aioli, tarragon pickles

Fondant potato, beef fillet, tarragon aioli