Golden-fried, panko-coated oysters, served with tangy tartare sauce and a wedge of fresh lemon

Delicate, thinly sliced, dill infused, smoked salmon, served with a refreshing fennel and apple slaw finished with a zesty citrus & mustard dressing

Tenderflame-grilled octopus tentacle, with vibrant purple potato, drizzled with a zesty salsa verde dressing

Corninsh mussels in a rich mariniere sauce of garlic, shallot, white wine & cream with a touch offestive nutmeg

Vibrant terrine of chargrilled courgette, aubergine, peppers & tomato, served with toasted ciabatta

Finely diced fillet mignon, with capers, cornichons, shallots,fresh parsley, a hint of Tabasco & topped with a runny egg yolk. Served with toasted ciabatta

A rustic terrine of venison, beef,red onion, & green peppercorns, served with chutney & toasted ciabatta

Burrata de Bufala, heritage tomatoes, shallot, drizzled with balsamic vinegar & topped with fresh basil

Bacon wrapped Norfolk turkey crown, with sage & onion stuffing served with all the traditional Christmas trimmings

Jacob’s Ladder beefrib, slow-roasted on the bone, served with all the traditional Christmas trimmings.

Welsh lamb, slow-roasted on the bone, served with a classic mint sauce and all the traditional Christmas trimmings

Fillet Mignon,flame grilled to yourliking, topped with half a lobster, brushed with garlic, parsley butter and served with roasted vegetables

A hearty mushroom and beetroot vegan wellington, served with vegan trimmings and a vegan gravy

Monkfish tails, wrapped in parma ham and served with tenderstem broccoli,roast carrots & buttered new potatoes

Scottish salmon, spinach & cream cheese, in flaky puff pastry served with tenderstem broccoli, carrots & buttered new potatoes

Fully baked loaf ofsweet potato, chickpea,red lentils, caramalised onions & mixed seeds. Served with traditional vegan trimmings