Fine Dining

Starters: Butternut squash ravioli, wilted greens, toasted pine nuts and a roasted tomato veloute Smoked ham hock with pickled vegetables and salsa verde Creamed leeks and mushrooms on toasted ciabatta Roasted red pepper and tomato chili soup with baby basil and sour cream

Mains: Crisp pork belly on celeriac puree with sweet potato fondant, buttered asparagus and pork jus Pan fried cod in a mix vegetable Thai broth Roasted lamb rump with creamed potato, carrot puree and baby roasted vegetables Caper and sun dried tomato polenta with med veg and air dried tomatoes with a herb oil Creamed spinach and gnocchi tagliatelli Pad Thai noodles with crisp veg and toasted cashews French trimmed chicken breast, mushroom quinoa, pea puree and Parma ham crisp with chicken just

Desserts: Vanilla panna cotta with cinnamon poached pear and a nutty praline Chocolate orange mousse with chocolate crumb, burnt orange segments and orange gel Citrus tart with fresh berries and whipped cream Chocolate fondant with vanilla ice-cream and toasted hazelnuts