with anchovies, parmesan, coddled free range egg and Caesar dressing

with sauteed chicken livers, onions, bacon and a warm vinaigrette

served in a cream, sherry, onion and green peppercorn sauce

with vine ripened tomatoes, prawns and basil with olive oil balsamic dressing

rolled in beef carpaccio with pickled radish and Dijon mustard truffle cream

topped with cheese and baked

topped with garlic mayonnaise

with Grand Marnier sauce

with baby onions and mushroom caps

topped with pastry and baked

with mustard herb crust, served on aubergine polenta and mint jus

with a crisp vegetable salad served with oriental dressing

with tempura prawns

topped with prosciutto wrapped mozzarella, artichokes and a balsamic garlic dressing

with a mélange of vegetables, microgreens and sesame dressing

on spiced onions with Madeira green peppercorn jus

with white anchovies, cucumber and courgette salad with lime olive oil dressing

with celeriac salad, pearl barley and Madeira jus

with mushrooms à la grecque and black pepper glaze

baked in tomato fondue with fresh mozzarella and gruyere

with preserved lemon risotto, steamed and served with white sesame sauce

on scallop and wild mushroom congee

on sautéed wild mushrooms with tempura prawns and truffle vinaigrette

topped with cheese and baked

with anchovies, parmesan, coddled egg and Caesar dressing

with whipped Brie

rolled in beef carpaccio with pickled radish and a Dijon mustard truffle cream

on a savoury custard with a crab and bell pepper salad

with sautéed chicken livers, onions, bacon and a warm vinaigrette

with prosciutto and a fried duck egg

on squid ink pasta with a lemon, saffron and garlic cream sauce

served in a cream, sherry, onion and green peppercorn sauce

with a fried duck egg

with vine ripened tomatoes, prawns, basil and an olive oil balsamic dressing

with an oriental dressing

on caponata with a truffle and wild mushroom jus

with tuna tartare and wasabi pepper dressing

with horseradish panacotta, artichokes and cippolini onions

with crumbed beef tendons and beef marrow with red wine mustard vinaigrette

with bacon andpoached quail eggs

topped with steamed mussels, prawns, clams and broth

with cucumber pearl barley and truffle horseradish glaze

seared and served with sautéed scallops and tabbouleh salsa

with sautéed scallops and saffron lemoncream

braised in oriental broth and served with saffron rice