13 nights accommodation (small twin)

By Chef Arty Williams and The Galley Gang

PLEASE NOTE THIS IS LAST YEARS' MENU. THE NEW MENU, WHILST SIMILAR, WILL BE RELEASED ONLY A WEEK BEFORE.

Amuse

In the kitchen…

**Kheema Lamb Scotch Egg**

Cucumber Raita

**Monkfish, Champagne Beurre Blanc, Caviar**

 Leek Fondue, Chive Oil

**Stuffed Chicken Wing, Mushroom Mousse**

Black Garlic Gel

**Lobster Latte, Butter Poached Lobster**

Crispy Crab, Lobster and Crab Emulsion

**Far Bay Scallop Ceviche, Avocado, Lime + Chilli**

In the dining room….

**Cornish Seabass, Dashi Emulsion, Sesame Bok Choi**

Yuzu Pearls + Ginger Katsuobushi

**Chicken Ballotine, Pancetta + Tarragon Farce**

Brown Butter Cauliflower Purée, Chicken Velouté

**Beef Rib, Marmite Butter, Bone Marrow Crumble**

Fermented Greens + Port Jus

**Green Apple + Cucumber Granita, Micro Green Basil**

Basil Oil, Apple Brandy

**Chocolate, Blueberry + White Chocolate**

The set menu will evolve and change as we chefs work through the course and get creative. 

Please let us know if you have any serious dietary requirements, we'll do our best to provide an alternative. However, we regrettably cannot accommodate any serious allergies due to the nature of our open and busy kitchen.