STARTER BEETROOT-CURED SALMON, beetroot, charcoal cream, fennel pollen, dill emulsion WHIPPED CHICKEN LIVER PARFAIT, black truffle, madeira, brioche LEEK AND NORI TERRINE, onion dashi, buttermilk, chive oil (V) MAIN COURSE RACK OF LAMB, braised lamb shoulder, pickled courgette, basil, roasted aubergine, sauce provençale ROASTED FILLET OF SEA BREAM, confit fennel, fishcake, lobster bisque ROASTED CAULIFLOWER STEAKS, Indian-spiced couscous, smoked yoghurt, pomegranate (V) DESSERT STICKY TOFFEE PUDDING, cream (V) CHOCOLATE DOME, malted milk chocolate, salted caramel (V) WHIPPED CITRUS CHEESECAKE, orange, grapefruit, lemon curd, mandarin fluid gel (V) For guests with dietary requirements, please indicate this on the RSVP.