SALTED CARAMEL & YUZU DARK CHOCOLATE TRUFFLES

BEEF FILLET ROSSINI SAUTEED FROIE GRAS TRUFFLE AND MADIERA JUS

HONEYCOMB ICE CREAM WITH HOT CHOCOLATE SAUCE

RICOTTA AND SUN-BLUSHED TOMATO TORTELLINI WITH RIPPED BURRATA AND BASIL

RIBEYE STEAK WITH FRIES AND BERNAISE

GOAN SPICED TIGER PRAWNS, COCONUT, CORIANDER AND LIME

SHELLFISH RISOTTO

BLACKENED MISO SALMON

MISO SALMON

CHOCOLATE AND HAZELNUT DELICE

CEP AND RICOTTA AGNOLOTTI MUSHROOM VELOUTÉ AND HERB OIL

SCOTT’S KISS

KING PRAWNS IN TAMARIND AND JALAPEÑO SAUCE

SLOW ROASTED PORK BELLY GRILLED BABY GEM AND XO SAUCE

ROAST LOBSTER SCALLOPS AND PRAWNS IN GARLIC BUTTER

WILD MUSHROOM AND TRUFFLE RISOTTO

MONKFISH CHEEKS WITH SNAIL AND BORDERLAISE SAUCE

KIMCHI FRIED BRUSSELS SPROUTS EDAMAME AND SESAME

PRAWN COCKTAIL

MUSHROOM SOUP WITH STILTON AND WALNUT MUFFIN

MUSHROOM RISOTTO WITH BLACK TRUFFLE AND MASCARPONE CHEESE

ROAST CHICKEN SWEETCORN CAULIFLOWER MUSHROOM WITH A MISO CHICKEN BUTTER SAUCE

ROAST TRUFFLED CHICKEN BREAST

CHEESE AND BASIL SOUFFLÉ

SCALLOPS WITH NDUJA

SASHIMI MIX

CHOCOLATE TRUFFLES

CORNISH RED CHICKEN WITH TRUFFLED CRISPY POTATO, SWEETCORN AND SAUTÉED GIROLLES

MACON VILLAGE CHARDONNAY

ROAST CHICKEN WITH ASPARAGUS AND MOREL SAUCE

BREAD BASKET

FRIES

PORK BELLY

8OZ RIBEYE STEAK

POLLOCK WITH SHRIMPS IN A BUTTER SAUCE

PILAU RICE

CAPPUCCINO

ROASTED CORNISH POLLOCK WILTED SPINACH AND SHELLFISH BUTTER SAUCE

SEAFOOD PLATTER FOR TWO

WILD MUSHROOM SOUP

WILD MUSHROOM, MARSCAPONE CHEESE AND TRUFFLE RISOTTO

POLLOCK WITH PROVENÇAL VEGETABLES

SALMON TATARE

PRAWN TEMPURA

BABY GEM SALAD GARLIC AND PARMESAN DRESSING AND LEMON PANGRATATTO

CURED, TORCHED MACKEREL SHISO PONZU, PICKLED CUCUMBER AND NORI

SALMON AND YELLOWTAIL SASHIMI

RIBEYE STEAK

SEA BASS WITH CHILLI AND GARLIC

CHIPS