CURED SALMON Beetroot‑cured salmon, citrus gel, dill crème, pickled cucumber

CRAYFISH CROQUETTE Golden croquette of crayfish, saffron aioli, buttered sea vegetables

LANGOUSTINE BISQUE Velvety shellfish bisque, brandy cream, brioche croutons

DUO OF QUAIL Roast breast and confit leg, textures of alliums, red wine jus

ROAST TURKEY Breast and thigh, cranberry relish, chestnut stuffing, all the trimmings

VENISON WELLINGTON Loin of venison wrapped in mushroom duxelles and puff pastry, juniper jus

CONFIT COD Slow‑cooked cod, champagne beurre blanc, samphire and sea herbs

CHOCOLATE & CHESTNUT DELICE Dark chocolate delice, chestnut cream, spiced brandy snap

PLUM SOUFFLÉ

Light plum soufflé, vanilla anglaise