Braised Carrot, Apple, Olive, Pine Nut and Coriander.
Fennel and Red Pepper Salad with a Balsamic Glaze.
Lemon and Thyme Gnocchi served with Mushroom, Peppers and a Sage Sauce.
Giant Couscous with Cauliflower, Apple and Walnuts.
Banana and Coconut Parfait served with Almonds and Freeze Dry Blackberry.
‘Put The Lime in the Coconut’
Lime Sponge, Coconut Sorbet, Coco Nibs, Coconut Foam.
Please inform staff of any allergies.