Starters

Muhammara Smoked Mackerel with Fennel Salad, Chili, Coriander Dressing, Crispy Corn

Beetroot Carpaccio

Torched Goat Cheese with Confit Tomato, Pomegranate Mint Sauce

Mains

Crayfish Risotto with Sugar Snap Peas, Lime Oil

Scallops with Creamy Garlic and Spinach Spaghetti

Miso and Gochujang Grilled Cauliflower Steak

Asparagus-Stuffed Chicken Breast with Roasted Baby Potatoes, Flat Mushrooms

Desserts

Dark Chocolate Mousse with Cherry and Thyme Gel Compote

Ginger Cake with Blueberry Crème Fraîche

Pastel de Nata with Rhubarb Curd