a creamy beetroot soup served with a sourdough roll topped with heart-shaped croutons

with arugula, drizzled with olive oil & sprinkled with parmesan shavings

chargrilled sourdough with a layer of guacamole, topped with sautéed mushrooms & finished off with Cajun king prawns, garnished with wild rocket & olive oil

drizzled with a hollandaise sauce

chargrilled ciabatta with a fig chutney, topped with goat's cheese alongside a house salad

served with a fondant potato, chantenay carrots & asparagus, accompanied with a creamy mushroom sauce

a plant-based spicy ragu mixed with penne pasta, shiitake mushrooms & sprinkled with parsley

with a spicy coconut sauce, corn salsa & parmentier potatoes, garnished with a lime wedge & coriander

with a ginger & sweet potato puree & parmentier potatoes, alongside pak choi tossed in sesame oil & garlic, accompanied with a red wine jus

Prior's rump steak with shell on tiger prawns poached in white wine, garlic & chilli with a grilled tomato, portobello mushroom & potato wedges, garnished with tomato & onion gem salad and a Dijon & dill mayo

filled with a raspberry cream alongside a hot chocolate sauce

a creamy vanilla custard with the tangy passion fruit flavour

topped with chopped pistachios, paired with a Chantilly cream & pistachio sauce

filled with a strawberry cream

with a selection of raspberries and strawberries

mini crème vanille passion, white chocolate profiteroles filled with strawberry cream & chocolate fondue with a selection of raspberries and strawberries