Starter

Scallop carpaccio, artichoke cream, pickled lingonberries, herb oil, warm brown butter, dulse chips & radish crudité

Vegetarian: mushroom duxelle, smoked jerusalem artichokes, preserved lingonberries, herb oil & warm brown butter

Main Dish

Long-roasted sirloin of beef, parsnip cream, caramelized shallots, rosette cabbage & bordelaise sauce

Vegetarian: confit portobello, parsnip cream, beets, caramelised shallots, rosette cabbage & parsley sauce

Served with homemade potato gratin

Dessert

Cardamom spiced nemesis cake, Valrhona yuzu chocolate ice cream, dulce de leche & caramelized pecans