Rhodes bakery ciabatta and olive oil

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Beetroot and pernod-cured wild salmon on shaved fennel, with beetroot salsa and horseradish cream

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Chicken liver parfait, chicken terrine wrapped in parma ham, bramley & fig chutney, and brioche

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Confit duck, rosemary and vanilla mash, and blackberry compote

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Scottish raspberry granita

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Chocolate brownie "jenga", ginger chantilly and hot toffee sauce

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Monmouth coffee and baby lemon shortbread biscuits