New Years Eve

Seared king scallops served with a luxurious champagne and shallot butter sauce, accompanied by tender samphire and a touch of black caviar

A delectable trio of black pudding, white pudding, and chorizo, complemented by a cider and dijon mustard cream, roasted peppers, and a perfectly poached egg

Traditional apulian creamy burrata paired with rocket salad, marinated black truffle shavings, and delicate curls of parmesan, a simple yet indulgent celebration of flavour

Beef wellington encasing a rich duxelle of wild and porcini mushrooms, served atop buttered spinach with glazed baby carrots and velvety mashed potatoes, finished with a decadent red wine reduction

Pan-seared salmon fillet resting on a smooth parsnip purée, enhanced by a delicate fennel and salmon roe sauce, and served alongside roasted baby beetroot and new potatoes

Roasted venison steak presented on a silky celeriac purée, enriched with a marsala and dark chocolate demi-glace, and elegantly finished with fresh raspberries

Roasted cauliflower steak marinated in paprika, tossed with kalamata olives, red onions, and sweet drop peppers, served with a butter and parsley sauce and topped with a crumble of feta cheese

A tempting selection of three italian desserts: