Roast celeriac, porcini mushroom and potato soup, served with garlic and rosemary croutons.

Thinly sliced bresaola, served with lightly grilled baby gem, chicory, a soft boiled hen’s egg, pickled radish, marinated olives, cucumber ribbons and an avocado Caesar dressing.

Pan roasted halibut loin served with a lightly spiced lentil ragù, grilled chicory, crispy Parma ham and samphire.

A selection of grilled fish – Salmon, sea bass, large prawns, cod and halibut. Served with a lemon butter sauce.

28-day dry aged 6oz fillet steak served with grilled asparagus, carrot pearls, roasted leeks, gorgonzola wrapped in Parma ham and polenta chips. Finished with a port reduction.

Stone baked pinsa bread topped with fior di latte mozzarella, sundried tomato pesto, stracciatella, capocollo cured ham, crushed pistachio and rocket.

Pan roasted fillet of sea trout, served with a cauliflower purée, broccoli florets, roasted beets and a samphire lemon butter.

A traditional Southern Italian dish of strascinati pasta tossed with creamy potatoes, kale and toasted walnuts. Finished with lemon zest.

Dark chocolate and salted caramel panettone bread and butter pudding, served with Italian artisan vanilla ice cream.