This menu features 6 dishes: scallops with black pudding and truffle mash; risotto primavera in a parmesan crisp; a Harvey Wallbanger cocktail with vodka, blood orange jelly and Galliano syrup; mackerel soused with pickled vegetables; Gressingham duck supreme with redcurrant jus; and a lemon tart with orange compote and raspberry coulis. The chef's CV describes his experience with classical French, modern European and traditional British cuisine styles.