Main

Medium rare duck breast, ginger bread crumbs, heirloom and yuzu tomato conserve, piquillo pepper coulis finish with compress heirloom tomato

Pan seared cod fish, kalamata soil, home made mustard pickle, pepper tuile and celeriac mash served with bouillabaisse sauce  

Pan seared Pacific scallops, polenta cake finished with truffle béarnaise and micro greens 

Sous vide pan seared lamb loin, fennel bulb, pumpkin puree, fresh scallion topped with chocolate sauce and apricot, raisin and walnut

Whole lobster cook in beurre monte, spinach tagliatelle with lemon butter sauce 

Linguini pasta tossed with sea urchin cream, finished with sea urchin meet and salmon roe