seared scallops with cauliflower custard,
toffee apple gel and seaweed tapenade
'tomato and mozzarella salad'
compressed heritage tomatoes with pesto infused mozzarella,
Cotswold Gold and vanilla powder, micro rocket
pan fried seabass with confit fennel and quinoa salad,
brown crab mousse and fennel tea oil
hay smoked beef fillet steak with truffled dauphinoise, onion puree and wild mushrooms (served pink unless otherwise stated)
'cheeses from here and there'
English and French cheeses with individual garnishes
'ham, egg and chips'
Compressed watermelon, mango sphere,
coconut pannacotta and caramelised pineapple