TAKEAWAY

Slow Roast Buttermilk Chicken, White Beans with Rosemary & Fennel seeds, Charred Autumn Greens & Walnut Pesto

Apricot & Almond Cake, Vanilla Cream

——

Baked Mountain Polenta, Cavolo Nero, Roast ‘Red Kuri’ Squash & Gorgonzola

Meringue, Vanilla Mascarpone & Roast Plums

——

Tagliatelle with Phesant, Chestnut & Pancetta Ragu, Parsley & Orange Pangrattato

Dark Chocolate Mousse, Salted Walnut Biscuits

——

Spiced Pork & Fennel Meat Balls, Winter Tabouleh with Roast Cauliflower, Hazelnuts, Pomegranite & Herbs

Tunisian Orange Cake, Bay Syrup & Creme Fraiche

——

Salt Cod Fritters, Patatas Bravas & Aioli with Bitter Leaf Salad

Baked Ricotta Cheesecake with Burnt Orange Syrup