Bowl Food menu

Fall - Winter

Confit shredded Barbary duck

watermelon & spring onion salad, pine nut & yuzu dressing

Sous Vide lemon thyme guinea fowl

creamed puy lentils, sauté leeks & dressed rocket salad

Vanilla & chardonnay poached rainbow trout

on a jewelled quinoa pilaf, pomegranate mint salsa & micro basil

Herb crusted tuna with Williams pear puree

salad of saffron aioli, fennel, baby new potato & shiso cress

Char grilled oyster mushroom, Heritage tomato & artichoke salad

Welsh goat's cheese, pickled walnuts & straw potato

Taleggio stuffed arancini

thyme, sea salt cured plum tomatoes, rocket & spinach, nutmeg velouté

Bowls of... Passion fruit crème brulee

on biscotti spoons

Lime curd meringue tartlets

sprinkled with beetroot dust