PAN-ROASTED SEABREAM

Confit tomato, preserved lemon potato mash, coriander tempura, sauce bouillabaisse

ARTICHOKE & FENNEL FRICASSEE (v)

With braised lentils, fava bean & Peter’s pecorino (no pecorino for vegan option)

RAS EL HANOUT CHICKEN

Roasted breast, leg kofta, charred aubergine, red pepper ketchup, bulgar wheat, smoked yoghurt

BEEF 2-WAYS

Pan-seared ribeye, braised short-rib, mixed mushrooms, beef jus

PORK ROULADE

Stuffed with nettle & prunes, braised chicory, apple & lovage salad