Mains Courses

Guinea Fowl
Pan roasted supreme in Ras-El Hanout, fricassee 'A la Persillade' braised savoy cabbage, Smoked beef chorizo, chicken tikka, truffle & wild mushroom pie, anise game jus

Kasundi Black Cod
Wild catch Alaskan roasted Black Cod, kaffir-lime tomato curry emulsion, freshly grated coconut rice, Coriander & mint granny smith apple & mango vanilla salsa and pickled samphire grass

Seafood Biryani
Dum -Phukt style steamed fresh Loch Duart salmon, tiger prawn and haddock baked with scented saffron rice, rose water sealed in clay pot with puff pastry, roasted cumin & cucumber boondi raitha

Monk Fish
Pan roasted curried Cornish line caught monk fish tail, saffron, grain mustard, Cream of tarragon sauce, buttered nutmeg spinach, South Indian style tomato rice

Sea Bass
Malabar spice roasted line caught sea bass, handpicked New Season wild garlic Devon crabmeat & black tiger prawn, Keralian-style ginger coconut milk, curry leaf veloute, lemon chilli rice

Corn Fed Chicken
Suffolkshire Crown Estate Farm Tandoor roasted, spinach & shitake mushrooms in truffle oil, Butter cream of tomato & fenugreek black lentil ragout, saffron basmati rice

Fillet Beef
Sumac and pepper crusted 28 Day Aged Kettle Farm Scottish Beef, herb butter, pommes fondant, Madeira & Port wine glaze of duxelle wild mushrooms, shallots, wilted spinach, celeriac puree & veal jus

Lamb Shank
Kashmiri-style slow braised Kent Downs Salt Marsh Forge Farm shank in rogan josh sauce, Wild mushroom herbed rice, potato rosti, French beans, chantenay carrots

Seven spice dusted free range Barbary duck breast in sesame, chilli, ginger, honey glaze, Stir fry julienne of young vegetables, oriental rice, cassia, star anise, apple, plum and rhubarb marmalade

Rack of Lamb
'Best End' New Season West Kent, Penshurst Salt Marsh Elliots Farm lamb, gratin of dauphinois, Spicy smoked lamb patti, creme fraiche, mint-mango coulis & rose petal lamb jus

Spinach Dumpling (v)
Quenelles of spinach & sweet potato stuffed with goat's cheese chick pea cake, tomato, basil, jaggery and fenugreek beurre blanc sauce, saffron-dill herbed rice