BA59 London to Cape Town, June 2019, First

Starters

• Loch Fyne Kinglas salmon, granny Smith apple, fennel mayonnaise
• Smoked ham hock terrine, piccalilli, capers, quail egg
• British asparagus, poached Burford brown egg and truffle hollandaise
• Pea and mint soup, broad bean and parsley croquette
• Seasonal Salad served with your choice of Honey and Mustard dressing

Main

• Seared fillet of aged Herefordshire beef, smoked bone marrow butter, Bolney Lychgate jus, wild mushroom duxelle
• Pan fried halibut, cauliflower Veloute, salsa Verde
• Roasted cornfed chicken breast, peppercorn sauce, roast garlic and watercress
• Pea tortelloni, leek cream, fresh garden peas

Desserts

• Rhubarb and ginger timbale
• Chocolate chilli fondant with chocolate sauce and pistachio and almond moisse ball
• Vanilla bean Ice cream with caramel sauce and raspberries

Cheese Plate

• Gillot Camembert, Barbers Sweet Red Leicester, Stilton, Blackstone Vintage Cheddar served with Chive, wheat finger & Cranberry and Raisin