Menu
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Roast asparagus and buffalo mozzarella
Heritage tomato ceviche, avocado aioli and rocket
Rosemary focaccia, kale, pumpkin seed and zucchini pesto
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Chargrilled garlic rump of English lamb
Vegetarian: Wild mushroom, leek and thyme pithivier

Terrine of butternut squash and minted potato
Warm spinach and Mediterranean vegetable salad
Red pepper and basil chutney
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Passion fruit curd and white chocolate ganache roulade
Tropical fruit salad and chocolate clusters
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Coffee and mints