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Entree Menu


Salad of Crispy Freedom Farm Spiced Orange Confit Pork Belly

With Asian crab and green mango salad with Vietnamese dressing (GF)

Salad of Juniper Wild Venison

With apple, hazelnut and Smoked Oat crumble, beer pickled onion, golden beetroot puree and fig vincotto

Salad of Shaved Fennel

Served with salted red onion, parsley, pear & prosciutto with a crisp coated quenelle of Bûche de Chèvre, lemon oil, manuka honey and Dijon dressing

Sous Vide Spiced Lamb Rump

Served with roasted baby beets, puy lentils, mint and watercress salad served with labneh, Dukkah and balsamic dressing (GF)

Pastrami of Ribeye

With pickled vegetables, soubise of onion and horseradish, pumpernickel wafer


Coffee and Vodka Cured Salmon

Served with asparagus, sous vide egg yolk, hazelnut and nasturtium crumble with micro leaves

Grilled Prawns with Courgette

Cucumber and avocado gazpacho and served with Socca bread

Kingfish Cured with Lime and Vodka 

With a trio of beetroot, Piko Piko salad, micro nasturtium, summer flowers and dill crème foam (salad changes seasonally) (GF)

Scallops on a reduced Cacciucco Sauce 

(Italian fish and cray soup) 

with pumpkin, preserved lemon puree and asparagus


Artichoke tart 

with roast leek cream and fresh herb vinaigrette (V)

Vegan labneh

With radish salsa Verde, minted courgette and broad bean and pea salad, toasted hemp seed hearts, lemon fennel oil and chardonnay vinegar dressing (VG)(GF)

Braised leeks 

with truffle butter sauce and a garlic and herb crumb (VG)

Salad of shaved fennel

salted red onion, parsley, pear with a crisp coated quenelle of Bûche de Chèvre, lemon oil, manuka honey and Dijon dressing

Braised mushrooms 

With spelt, baby gem, tofu dressing and pumpkin seed pesto

Can't decide? 

Why not ask our Executive Chef to create a menu for you based on your preferences and surprise your guests on the night.