First Courses

Yellowfin Tuna Tartare Beet and ginger sorbet ∙ celery hearts ∙ mission fig and raspberry chutney	-0
Roasted Sweet Potato Bisque Coconut milk ∙ drunken dates ∙ spiced crème fraiche	-0

Main Courses

Grilled Head on Prawns Creamy polenta ∙ roasted cherry tomatoes ∙ warm winter lettuces with pecorino ∙ smoked pistachio foam ∙ lobster reduction	-0
Local Rabbit 3 Ways Braised leg ∙ olive oil poached shoulder ∙ gilled loin and offal ∙ roasted Brussels sprouts and fingerlings ∙ carrot puree ∙ pea shoots ∙ sweet onion marmalade	-0

Desserts

Bittersweet Chocolate Semifreddo Passion fruit sorbet ∙ rose petal jam ∙ chocolate crisp	-0
Blood Orange Chiboust Lemon-thyme baked meringue ∙ almond milk cremolata ∙ saffron cream	-0