Main Courses

14-hour braised beef short rib, pomme purée, roasted carrots and jus.

Whole Mediterranean sea bass, lemon butter, capers and herb oil.

Free-range half chicken, tomatoes, olives, herbs and white wine.

Two-bone rack of lamb, mint jelly, dauphinois potato and red wine jus.

Arborio rice, tiger prawns, bisque, parmesan and fresh dill.

Roasted root vegetables and mushroom duxelle in flaky puff pastry.