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Drinks reception and canapés

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Cured red mullet | escabeche vegetables, marinated squid, coriander

Jerusalem artichoke tart | goats cheese and sunflower seeds, grated truffle and balsamic

Partridge ravioli | pumpkin, swiss chard, chestnuts

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Roast saddle of lamb | with coriander spiced carrot and swede puree, roasted carrots, celeriac gratin, watercress salad and rosemary jus

Pan fried turbot fillet | with garlic brandade, smoked parmentier veloute, crisp oyster, citrus aioli and samphire

Baked mushroom charlotte | with slow cooked hens egg, baby spinach, chive butter and smoked almonds

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Manjari, masala chai and clementines | masala chai and manjari chocolate pave, clementine cremaux, cardamom jel

Pistachio, pineapple and coconut | pistachio financier, spiced and compressed pineapple, fennel and coconut sorbet, ginger struzel crumbs

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Cheese course

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