Mark Kay’s Modern European Menu

Entrée

Warm cured ocean trout olive oil crushed pink fir potatoes soft herbs, zucchini puree

PommePuree and fondant, baby leek, pata negra ham crumble and watercress

Macaroni, chicken oysters, madeira, Swiss browns and pecorino

Roast kent pumpkin, beetroot and port puree, coriander and toasted grains

Main

Market fish, mussels, saffron risotto and scorched gem

White wine braised lamb neck, braised celery, polenta and Reggiano

Barolooxtail, leeks, Pappardelle, Cavalo nero,crème fraiche, capers and, pangrattato

Salted pork belly and jowl (petit sale), puy lentils and carrots

Whole roasted cauliflower, spiced prunes, vadouvan granola

Dessert

Seasonal stone fruit and almond tart, double cream

Hot chocolate pudding, praline parfait, chocolate sauce

Orange and polenta cake with sweet potato, raisin, and walnut compote and spiced mascarpone cream

Classic pavlova, chantilly cream, strawberries, kiwi fruit and passionfruit