Starters

Roasted Butternut Squash Soup
A velvety soup topped with pumpkin seeds and a swirl of herb-infused oil. (Vegan, GF)

Wild Mushroom Arancini
Crispy risotto balls filled with wild mushrooms, served with a truffle aioli.

Smoked Duck Breast
Thinly sliced smoked duck with a blackberry and port reduction, served with a fennel and orange salad. (GF)

Mains

Herb-Crusted Lamb Rump
Succulent lamb rump coated in a garlic and herb crust, served with dauphinoise potatoes, sautéed green beans, and a red wine jus. (GF)

Pan-Seared Sea Bass
Delicately seared sea bass with a lemon caper butter sauce, served alongside garlic sautéed spinach and new potatoes. (GF)

Autumnal Vegetable Wellington
A puff pastry filled with seasonal root vegetables, chestnuts, and a rich mushroom duxelles, served with a red wine jus. (Vegan)

Desserts

Spiced Apple Tart
A warm tart with cinnamon and nutmeg, served with a scoop of vanilla bean ice cream.

Dark Chocolate Fondant
A rich, gooey-centered chocolate cake, served with a dollop of whipped cream and a raspberry coulis. (GF)

Poached Pears in Red Wine
Pears poached in mulled red wine, served with a vegan vanilla custard. (Vegan, GF)

Suggested Cocktail: Autumn Negroni
A seasonal twist on the classic Negroni with hints of apple and cinnamon.