• Roast Chicken Breast - With black garlic, potato puree, grilled asparagus, burnt shallots and thyme jus
  • Monkfish Poached in Kafir Lime - With coconut milk, ginger, pak choi and Jasmine rice
  • Spiced Buttermilk Monkfish - With parsley vichyssoise, golden raisin salsa, spiced potatoes and served with a carrot & cucumber ribbon salad
  • Roast Hake - With chorizo and butterbean stew and crispy kale
  • Wild Sea Bass with Spinach Risotto - Parma ham, crispy shallots and parmesan crisps
  • Halibut with a Sea Salt and Malt Vinegar Crust - Crushed pea and mint puree, tartare sauce and truffle roasted duck fat chips with a truffle mayonnaise
  • Dry Aged Fillet of Beef - With pressed beef rib, potato puree, pickled shallots, tenderstem broccoli and red wine jus
  • Dry-aged Sirloin of Beef - With pressed potatoes, wild mushrooms, confit shallots, spinach and red wine jus
  • Roasted Lamb Rump - With a garlic, tomato and cannellini bean ragout served with sautéed kale
  • Dukkah Crusted Lamb Loin - With a pressed boulangère potato, braised fennel and spinach, aubergine puree with a minted pesto dressing and a pomegranate garnish
  • Warm Barkham Blue Tart - With apple, walnut and celery salad
  • Roast Cauliflower and Butternut Squash Curry - With a cardamom, pomegranate and coconut pilaf
  • Spiced Cauliflower Steak - With a Salsa Verde, dukkah and pomegranate seeds on a bed of cauliflower puree


  • Thai Green Chicken Curry - Served with coriander and chilli steamed rice with steamed Asian bok choy
  • Thai Red Prawn Curry - Served with a coriander and chill steamed rice with steamed Asian bok choy
  • Coq au Vin - With roast chicken breast and confit chicken leg, creamy mash and spinach with pancetta and pearl onions in a Burgundy sauce
  • Roast Duck Breast and Confit Duck Leg - With a white bean cassoulet and crispy green leaves
  • Veal Medallions - With a spring onion rosti, wilted spinach and a wild mushroom and shallot sauce
  • Poached Salmon - With chargrilled asparagus, crushed potatoes, confit tomatoes and lemon butter sauce
  • Absolute Taste Fish Stew - With saffron potatoes and aioli
  • Beef Bourguignon - With horseradish mashed potatoes, seasonal greens and baby carrots
  • The Complete Loaded Burger - Homemade ground beef burger with tomato chutney, lettuce and tomato *Add portobello mushroom, bacon and smashed avocado
  • Panko Crusted Chicken Breast - Served in a pretzel burger with a sweet tomato and chilli jam with little gem and smashed avocado
  • Panko Crusted Hake - With tartare sauce served in a soft bap with pea and mint puree with little gem


  • Roasted vegetable frittata with saffron, sweet potato wedges, tenderstem broccoli and basil pesto (v) - Focused on antiseptic, antioxidant and immune boosting ingredients including red pepper and broccoli, saffron also acts as an anti-depressant to regulate mood at altitude when the body tends to suffer fatigue. Dairy free pesto allows for easy digestion, with basil acting as an antibacterial ingredient also promotes relaxation.
  • Chicken tagine with grilled aubergine, almond cauliflower couscous and pomegranate seeds - Rich in antioxidants, phytochemicals and fibre, cauliflower counteracts the sluggish digestion brought on at altitude and supports effective liver function and detoxification. Vitamin C and potassium packed pomegranate support a healthy heart, aided by the anti-inflammatory effects of the spices.
  • Pan roasted cannon of lamb with butternut squash, charred apricots, corriander and toasted coconut - Butternut squash provides a great source of energy sustaining carbohydrates and fibre to support healthy digestion whilst maintaining a relaxed nervous system. High levels of Vitamin A support impaired cognitive function, helping to manage the physical stresses experienced at altitude.