The Restaurant at Rupert & Rothschild Vignerons

Roasted baby beetroot, chèvre, toasted walnuts, confit baby onion, foraged garden greens.

Hand-cut salmon tartare, avocado, sesame lavash, ponzu mayonnaise.

Lightly crusted squid, peri-peri, coconut mousse, avocado purée, crispy rice cracker.

Pulled pork croquette, apple gel, pickled slaw, parsley oil.

Grilled beef fillet, beef cheek croquette, mushroom purée, confit baby onion, sauce au poivre.

Slow-braised lamb neck, potato galette, quince, spinach, baby beetroot, red wine jus.

Pan-seared line fish, bouillabaisse, prawns, asparagus, kadaifi pastry, smoked paprika, saffron aioli.

Seared venison fillet, pumpkin crust, toasted pumpkin seeds, grilled fig, pea potato purée, baby carrots, jus, potato croquettes.

Potato, Leek, brown butter velouté, parsley oil.

French chocolate mousse, Dulcey crémeux, raspberry gel, Valrhona dark chocolate snap, chocolate brownie ice cream.

Vanilla panna cotta, passion fruit, crisp milk shards.

Coconut yoghurt sorbet, meringue, yoghurt pearls.

Champagne Barons de Rothschild Rosé custard tartlet, seasonal berry coulis.