Box-baked cheese >

Crab, orange & fennel salad >

Smoked venison with beetroot and juniper >

Chicken liver parfaits with
sauternes jelly >

Tomato and feta flatbreads >

Celeriac soup with toasted hazelnuts & truffle oil >

Crab salad with citrus mint dressing >

Broccoli with miso sesame dipping sauce >

Prawn cocktail >

Shellfish platter with three dipping sauces >

Red cabbage and caraway soup with horseradish >

Guinea fowl pastilla >

Cacio e pepe fondue >

Martin Morales’ potato cakes with salmon tartare >

Houmous with lamb, cauliflower and pine nuts >

Sweetcorn polenta fritters with
sweet chilli and avocado >