smoked duck breast, braised fennel and orange salsa served with beetroot caviar, fried buttermilk chicken, served with curry leaf mayonnaise, chilli and prawn dumplings, bok choy, rice wine vinegar reduction, tortilla spoon, salsa verde, sorrel and hung smoked garlic sour cream

a selection of cured, spanish and italian meats with roasted vegetables, cornichons,caper berries, queen olives, mozzarella, rocket with hummus or babaganoush

with wild garlic tzatziki, creamed potato, slow roasted tomatoes and fresh asparagus spears

individual summer pavlova with chantilly cream, red berry semi jel, fresh berries and edible flowers, dark chocolate and salted caramel brownie with clotted cream, fresh raspberries, and toasted hazelnuts, glazed, lemon tart served with crème fraiche, lemon balm and summer berries