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 


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