Braised ox cheek encased in a decadent puff pastry served with caramelised cauliflower puree and a merlot reduction.

Chalk Stream Trout cured in Mermaid Pink Gin, fresh dill & lemon peel then torched and served with a citrus creme fraiche, compressed cucumber, beetroot preserve, trout roe & freshly picked sea herbs.

Sautéed New Forest Mushrooms, white truffle oil, Isle of Wight black garlic puree & toasted sourdough.

A local fillet of beef encased in a black truffle mushroom duxelle, prosciutto crudo then a beautiful lattice of puff pastry served with a whipped potato puree, caramelised shallot & sauce Diane on the side.

Cornish Halibut cooked in the sous vide topped with a baby zucchini lattice served with buttered ratte potato, ricotta stuffed zucchini flower, buerre blanc & herb oil

Al dente pasta tossed with wild mushrooms, truffle oil, and parmesan cheese.

with raspberry reduction, roasted white chocolate and honeycomb.

Pistachio cremeux & salted dark chocolate cremeux between layers of crispy sweetened puff pastry.

macerated blueberries & mascarpone with a coconut biscuit base and berry meringue.