LONG VACATION DINNER
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Roasted celeriac veloute with smoked root vegetables
Puff pastry fleuron, herb oil,
creme fraiche and watercress
*
Honey and thyme glazed English lamb rack
Chateau potatoes
Minted pea and broad bean puree
Balsamic roasted baby heirloom beetroot
Redcurrant and Chianti jus (A)
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(Vegetarian option pre-ordered only)
Tempura wild mushrooms
Tofu, spring onion and vermicelli
Minted pea and broad bean puree
Balsamic roasted baby heirloom beetroot
Avocado relish and katsu sauce
*
Lemon meringue cheesecake
Raspberry compote and poppy seed shortbread
*
Artisan cheeseboard, whiskey chutney, celery and grapes (A)