Starters

64 Degree Egg

Slow cooked egg, sautéed wild mushrooms and biscotti

Winter Garden Salad

Salt baked parsnip, baby beetroot, chicory, poached pear, cranberry granola, maple and lemon dressing

Vegetable Raviolo

Jerusalem artichoke, mushroom, spinach, toasted hazelnut, celery

Mains

Cauliflower and Pine nut

Roast cauliflower, braised leek, rosti potato, golden raisin dressing

Celeriac ‘Lasagne’

Celeriac, apple fregola, braised onion, raddichio, date & walnut dressing

Roast Vegetable Wellington

Aubergine, spring onion, caper and lemon dressing