The Tosca Menu (includes Dance) is available on June | 6, 8, 15, 21, 26, 30, July | 5

Starters

Ras el hanout roast chicken, red cabbage slaw, tahini dressing, pomegranate

Kale, Caesar dressing, focaccia, pecorino, roasted grapes V

Buckwheat, cauliflower, pistachio, watermelon, green beans VG/GF

Mains

Beef rump, potato dauphinoise, pickled beetroot, watercress purée, delica squash, pumpkin seed crumb

Fillet of seabass, lobster bisque, asparagus, samphire, caviar, sauté potatoes

Salt-baked celeriac with sweet potato purée, toasted walnuts, chargrilled chicory and a celeriac Madeira jus VG/GF

Desserts

Apple tart tatin, crème fraîche sorbet, apple crisp, salted caramel sauce V

Chocolate brownie, with sorbet and fruit VG/GF

The Poppea Menu (includes Jazz) is available on June | 7, 14, 16, 20, 22, 28, 29

Starters

Preserved lemon chicken, burnt aubergine, pickled cucumber, sumac yoghurt

Salt-baked heritage beetroot, feta, hazelnuts, tarragon, sherry vinegar V

Pearl barley, sun blush tomatoes, rocket, summer squash, pumpkin seed, chopped chives VG

Mains

Ginger beer braised pork belly, sweet potato purée, charred baby leeks, shallot crumb, crispy sage, jus

Pan-fried salmon, crushed horseradish Jersey royals, asparagus, torched cucumber, apple & dill vinaigrette

Heritage carrot Wellington, tarragon crushed new potatoes, roasted baby beets, cavolo nero, tarragon jus VG

Desserts

Poached rhubarb, custard panna cotta, oat crumble

Chocolate brownie, with sorbet and fruit GF/VG

The Rake's Progress menu is available on: June | 23, 27, July | 4, 6

Starters

Smoked duck breast, grilled peaches, watercress, candied walnuts GF/DF

Charred figs, goat’s curd, bitter leaves, pine nuts, sour cherry molasses V/GF

Wild rice, smoked corn, piquillo pepper, broad beans, pickled shallots, micro fennel & picked coriander, rapeseed oil VG/GF

Mains

Herb roasted chicken breast with olive oil mash, sauté tender stem broccoli, sweet potato crisps and a Madeira chicken jus GF

Chalk stream trout, dulse gnocchi, clementine purée, wilted spinach, broad beans, peas, lemon and chive beurre blanc

Wild mushroom & thyme pithivier, carrot puree, braised shallots, salsa verde VG

Desserts

Summer berry pudding with macerated raspberries, clotted cream ice cream, chunky oat crumble V

Chocolate brownie, with sorbet and fruit VG/GF