PAN-ROASTED DOTT

Green curry sauce, rainbow chard, marinated cucumber

ROASTED PORK MEDALLION

Prune & rooibos puree, celeriac remoulade, nduja braised belly, crackling & almond crumb

HERB-ROAST CHICKEN BREAST

Pearl barley, Jerusalem artichoke, confit garlic, rucola

BEEF TAGLIATA

With oxtail ragu, salt-baked kholrabi puree, potato crisps, spring onion

PUMPKIN FONDANT (v)

Confit butternut squash, crispy celariac, pumpkin seed dressing