Plated Lunch Menus

STARTERS
Peking Duck and Watermelon Salad, Oriental Salad, Crispy Shallots
Citrus and Soy Dressing

‘Beetroot’ Cured Salmon Fillet, Horseradish Créme Fraiche, Pickled Beetroot,
Green Bean and Shallot Salad

MAIN COURSES
‘Slow’ Braised Pork Belly, Crackling, Bubble and Squeak
Caramelized Apple, Baby Onions, Sweet Cider Reduction

Roast Fillet of Sea Bass, Saffron Potatoes, Wilted Spinach Sauce ‘Vierge’

PUDDINGS
Lemon Grass Créme Brulee, Strawberry Jelly
Pinenut Brittle

Warm Plum and Frangipane Tart, Plum Jam
Vanilla Ice Cream