Bowl Food

From the Farm

Ribeye of beef with cumin on saffron rice with pomegranate yogurt and micro coriander


Tom kha gai.  Aromatic chicken balls in a coconut broth with coriander, spring onion on a bed of udon noodles


Mexican Mole chicken with wild rice and tostada fan


Ox cheek Bourguignon with smoked garlic pomme puree served with a bacon shard


Soy and honey glazed pork belly bites on celeriac puree with a light chicken and anise broth Gf

From the Field

Thai green vegetable curry with pea aubergine and lime leaf on a bed of cardamon rice Df Gf

 

Confit of celery and pea soup, poached quail egg with chive cream V

 

Cauliflower Mac n Cheese gratin with truffle oil crumble V

 

Green bean, feta and roast tomato with parmesan and balsamic reduction V

 

Crunchy tofu and quinoa with Asian coleslaw and sesame dressing Vg

From the Sea

King prawn, smashed avocado, romaine lettuce with coriander Df  Gf

 

Pan fried Dory, bok choi with teriyaki dressing and white sesame 

 

Grilled salmon fillet with gravadlax crust, pickled red cabbage with truffle mayonnaise 

 

Seared tuna, sesame egg noodles with Asian coleslaw and lime cream 

Sweet

Walnut and cranberry brownies with mascarpone cream and berry compote

 

Summer berry and mint mess with raspberry coulis

 

Sticky toffee pudding with pear, dates and a thin caramel sauce topped with whipped cream

F - Fish         V - Vegetarian          Vg - Vegan           Df - Dairy Free            Gf - Gluten Free