Amuse Bou​che
 
Glass of prosecco or rosemary, Blackberry and apple mocktail.
 
Starter
 
Jerusalem Hummus with olives, toasted pine nuts and flame grilled pepper chutney on spicy garlic and chilli flatbread.
 
Main
 
Mini creamy wild mushroom wreath with Bombay potatoes, sautéed spinach, spicy gravy, and sugar roasted Balsamic carrots and spicy parsnips.
 
Dessert
 
Gold and smoked frankincense vanilla bean ice-cream with salted almond brittle, orange and winter spiced roasted figs with a cranberry and date crumb.