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A colourful vegetarian starter featuring segmented citrus fruits, fresh mint, and pomegranate tossed in a zingy chilli-honey vinaigrette.
Seasonal roasted peppers, aubergine, and courgette layered with griddled halloumi and a zesty mint and grapefruit crème fraîche dressing.
Veal cutlets marinated for 24 hours in miso and yuzu, griddled and roasted, served with a charred chili courgette pickle.