One

Pumpkin and coconut cream amuse bouche

Two

Seared wood pigeon, pearl barley risotto, parmesan cracknel

Three

Bellini sorbet, lemon balm, crushed raspberries

Four

Crab and crayfish bisque with picked crab meat, prawn popcorn, parsley liquor

Five

Pork tenderloin in sage and garlic crumb, turned potato, pea and carrot purée, wild boar and apple mini sausage roll

Six

Chef’s handcrafted assiette of mini desserts: chocolate / fruity / hot