Fine Dining Gallery

Rabbit, Apricot and Pistachio Terrine, Heirloom Carrots, Nasturtium

Poached Lobster Tail, Local Organic Sweetcorn, Pickled Pear, Wild Ramsons Emulsion

Scallop Carpaccio with Oyster Mushroom, Beans and Asparagus with Poured Scallop Velouté

AJO Blanco, a Chilled Almond Spanish Soup Dressed with Green grapes

Vanilla Yoghurt Cream, Strawberries, Pavlova Crackers, Granola Crumb

Mezcal and Dark Chocolate Mousse, Sweet Corn Core, Roasted NZ Cherries