Starters

Sea Bream and King Prawn Ceviche with Aji Limo Tigers Milk Salsa Criolla and Avocado

Truffle infused Fois Gras with sauturne jelly and Melba toast

Globe artichoke salad with haricot vert, shallots and chervil vinaigrette

Main

Tyshka marinated rack of Lamb, with Imam Byaldi, wilted cavelo nero and cucumber mint yoghurt dressing

Pan roasted fillets of red mullet with capernata, courgettes and aioli

Pan fried Wild Sea Trout with pink apple fur potatoes, rocket and sauce vierge

Pudding

Milk and mascapone panna cotta with mixed berry compote and pistachio sable biscuit

Brûléed Clotted Cream Rice Pudding

Chocolate Fondant with Green Tea Icecream