Friday 14th February 3 Course Meal Starter Spicy crispy egg Parmesan fondue, mushrooms Or Black ink halibut tempura Red cabbage velvet and truffle Or Slow cooked Lamb Shoulder Caramelised celeriac, jerusalem artichoke Or Scallops Langoustine croquette, lemon gel, basil coulis (£2 supp) Main Course Rissotto Aquarello 18-month aged rice, saffron, burrata Or Fillet of Stonebass […]