Sunday menu

Food

Smoked salmon tart and crispy chilli prawns

Wasabi crème fraîche

Fillet of beef and rack of spring lamb

Oven roasted vegetables, truffle and brie gratin, thyme jus

Grilled atlantic tuna and gulf coast sea bass

Sea salted spicy red peppers, green asparagus, rosemary mousseline, avocado, corn and gazpacho relish

Rigatoni with fried aubergines

Crispy prosciutto, black olives and parmesan tomato sauce

Spring chicken tikka masala

Creamy lentils, vegetable korma, coconut rice, cucumber mint raita

Seasonal salad

Selection of cheese

Raspberry bonfire

Lemon mascarpone

Beverages

Sauvignon blanc, Attitude, Pascal Jolivet

Subtly flowery nose with notes of ripe lemon. Fresh with a creamy edge to the citrus peel and floral notes.

Bordeaux, Michael Lynch, J.M. Cazes selection

Variety of fruit flavours with excellent structure and finesse.

Heineken

Heineken beer is refreshing, with a balance of bitterness and fruity notes.

Champagne

Mineral water, orange juice, soft drinks, coffee, tea