One of the menus for August:

A glass or 2 of Prosseco on arrival served with double cheese & chive bread, extra virgin olive oil, balsamic vinegar and dukka – a mix of crushed and roasted pistachios, cumin seeds, coriander seeds, mint and chilli

A starter salad of shredded red cabbage, parsnip, orange and dates topped with smoked mackerel

Main course of lamb shawara – slow roasted shoulder of lamb coated in a paste of minced onion and ras el hanout cooked in stock and accompanied by flat breads, minted yoghurt, pickled chillies and a lemony slaw

For pudding, ginger biscuit pieces mixed with orange liqueur, covered with a chocolate ganache and topped with an orange liqueur jelly accompanied by a glass of dessert wine

To finish, coffee with slices of a rich chocolate, fruit, nut and honeycomb slab