• Hand dived scallops with soy, ginger and mirin dressing
  • Roasted beef with autumnal melange, truffle and chive butter and bone marrow jus
  • Roasted Peking duck
  • Wild Sea bass steamed with lime, soy and ginger
  • Tamworth BBQ ribs
  • Brixham poached lobster with baby leeks and ginger and corriander veloute