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Canapés
Tuna Tartare with Lime, Wasabi and Chilli on a Squid Ink Cracker
Smoked Salmon and Blini, Lemon Crème Fraiche
Hoisin Duck Bon Bon, Pickled Cucumber
Starter
Parma Ham, Poached Pear and Feta Salad with Aged Balsamic
Tempura Courgette Flower, Harissa Hummus, Truffle and Honey
Mains
Honey Roast Breast of Gressingham Duck, Sweet Potato Fondant, Pak Choi, Pomegranate and Red Current Sauce
Fillet of Halibut with Tiger Prawns, Charred Gem Lettuce, Norfolk Samphire, Shellfish Cream
Dessert
Salted Caramel and Chocolate Tart, Brown Butter Ice Cream
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