The Menu will be published one week prior to the event. Because we cook with seasonal products the menu changes every week.
Wild nettle soup with parmesan foam
A Vegetable medly of young turnip, beetroot on cabbage cream served with wild flowers
Ravioli stuffed with goats cheese, sundried figs & tomatoes
Pork ribs on warm quinoa salad with cripsy chorizo and burned apple puree
Slow roasted fennel on fresh herb polenta with roasted apple and walnuts and balasamic reduction (V)
Kiwi, Prune & Lemon Pavlova