SALTED CARAMEL & YUZU DARK CHOCOLATE TRUFFLES

BEEF FILLET ROSSINI SAUTEED FROIE GRAS TRUFFLE AND MADIERA JUS

RIBEYE STEAK WITH FRIES AND BERNAISE

HONEYCOMB ICE CREAM WITH HOT CHOCOLATE SAUCE

GOAN SPICED TIGER PRAWNS, COCONUT, CORIANDER AND LIME

SHELLFISH RISOTTO

BLACKENED MISO SALMON

RICOTTA AND SUN-BLUSHED TOMATO TORTELLINI WITH RIPPED BURRATA AND BASIL

MISO SALMON

SLOW ROASTED PORK BELLY GRILLED BABY GEM AND XO SAUCE

KING PRAWNS IN TAMARIND AND JALAPEÑO SAUCE

CEP AND RICOTTA AGNOLOTTI MUSHROOM VELOUTÉ AND HERB OIL

CHOCOLATE AND HAZELNUT DELICE

SCOTT’S KISS

ROAST LOBSTER SCALLOPS AND PRAWNS IN GARLIC BUTTER

WILD MUSHROOM AND TRUFFLE RISOTTO

MONKFISH CHEEKS WITH SNAIL AND BORDERLAISE SAUCE

KIMCHI FRIED BRUSSELS SPROUTS EDAMAME AND SESAME

PORK BELLY WITH HOISIN BOK CHOI AND PICKLED RADISH

PRAWN COCKTAIL

MUSHROOM SOUP WITH STILTON AND WALNUT MUFFIN

MUSHROOM RISOTTO WITH BLACK TRUFFLE AND MASCARPONE CHEESE

SASHIMI MIX

SCALLOPS WITH NDUJA

ROAST TRUFFLED CHICKEN BREAST

CHEESE AND BASIL SOUFFLÉ

MACON VILLAGE CHARDONNAY

CHOCOLATE TRUFFLES

CORNISH RED CHICKEN WITH TRUFFLED CRISPY POTATO, SWEETCORN AND SAUTÉED GIROLLES

PORK BELLY

BREAD BASKET

POLLOCK WITH SHRIMPS IN A BUTTER SAUCE

ROAST CHICKEN WITH ASPARAGUS AND MOREL SAUCE

ROAST CHICKEN SWEETCORN CAULIFLOWER MUSHROOM WITH A MISO CHICKEN BUTTER SAUCE

8OZ RIBEYE STEAK

ROASTED CORNISH POLLOCK WILTED SPINACH AND SHELLFISH BUTTER SAUCE

FRIES

SEAFOOD PLATTER FOR TWO

WILD MUSHROOM, MARSCAPONE CHEESE AND TRUFFLE RISOTTO

PILAU RICE

POLLOCK WITH PROVENÇAL VEGETABLES

WILD MUSHROOM SOUP

SALMON TATARE

CAPPUCCINO

SALMON AND YELLOWTAIL SASHIMI

CURED, TORCHED MACKEREL SHISO PONZU, PICKLED CUCUMBER AND NORI

PRAWN TEMPURA

SEA BASS WITH CHILLI AND GARLIC

BABY GEM SALAD GARLIC AND PARMESAN DRESSING AND LEMON PANGRATATTO

RIBEYE STEAK