Isabel

Pitted Nocellara and Kalamata olives with lemon and rosemary

Mixed roasted nuts seasoned with truffle and Pecorino

Creamy beetroot hummus with pickled beetroot and honey blossom radishes

Milk bread bun, filled with Robiola cream cheese, cranberry preserve

French toast brioche filled with creme fraiche and chives, topped with caviar

Crispy duck croquettes with black garlic mayonnaise

Spiced tender chicken breast with yuzu mayonnaise

Yellowfin Tuna loin marinated with Ponzu dressing, avocado, tobiko and wasabi

Mixed autumn tomatoes with Marcona almond cream, and roasted Muscat grapes

Sicilian prawns with a shellfish Madeira sauce, black garlic, sourdough

Akune Gold Wagyu served on brioche toast with spicy mayonnaise

Pan-fried seasonal mushrooms with a soft poached Cacklebean egg, shaved parmesan, crostini

Beef tartare, bone marrow emulsion, pickled onions, caperberries and straw potatoes

Fresh calamarata pasta, lobster meat with bisque and chives

Slow-Cooked Beef Shin Ragu with fresh caserecce pasta and parmesan

Filled with cavolo nero and ricotta, cavolo nero cream, salted ricotta

Served with butter sauce and shaved, fresh white truffle

Roasted Delica pumpkin served with butter bean cream, farro and pine nuts

Wild seabass served with sweet potato dumplings, mussels and shellfish butter

Pan-fried Atlantic turbot served with herbed salsify and chestnut cream

Served with pink peppercorn cauliflower cream, pickled cauliflower and chicken jus

Barbary duck breast, served with preserved sour cherries and silky port wine sauce

Grilled rib-eye steak, balsamic shallots

Grilled beef fillet, balsamic shallots

Market whole fish, served with lemon and Sauce Vierge

Chargrilled Miguel Vergara prime rib on the bone

Roasted lamb saddle marinated in fresh herbs, served with cranberries, pine nut dressing and baby aubergine

Garlic and rosemary oil

Honey glazed heritage carrots, chervil

Grilled, dried figs, pomegranate, molasses

Chilli, garlic & almonds

Pickled walnuts, crispy sage

Isabel’s signature Tiramisu with mascarpone cream, handmade sponge, espresso and cocoa (v)

Chocolate delice made with chocolate crumble, mousse, finished with lemon diplomat and candied lemon (v)

Sweet pastry tart with almond frangipane, poached pear and vanilla brandy custard (v)

Selection of homemade ice cream (v) and fruit sorbets (vg)

Selection of Mons seasonal cheeses, homemade jam and sesame crackers (v)(gf)

Layered cake with date sponge, confit banana, burnt butter vanilla crémeux and salted caramel ice cream (v)

Crème caramel, served with doughnut fingers, orange Chantilly and fresh blackberries (v)

(to share, requires 20 min wait) XXL Pistachio madeleine, with pistachio praline and caramelised pistachios (v)

Espresso shot with vanilla ice cream and cinnamon sugar (v)