Butternut squash veloute with beurre noisette and wild mushrooms.
Goat cheese and red onion tart tatin with cranberries.
white bean cappuccino with truffle oil and black olive powder.
Roast loin of pork with crispy belly pork, savoy cabbage, brandy soaked prunes, caramelised apple and Cornish hogs pudding.
Mutton suet pudding with oysters and beer.
Lemon sole with scallop mousse and shellfish sauce.
Apple tart tatin with hazelnut pastry and cinnamon ice cream.
Chocolate fudge sachertotre with cherry jelly, chocolate mousse, chantilly cream and a chocolate shard.
White chocolate soufflé with raspberry syrup.