The kitchen shifted gear for the next course, delivering a lighter, but no less sophisticated combination of flavours: cod poached in almond milk and served on buttered leeks with a lipsmacking cod's roe sauce, dotted with jewel-like trout roe and avruga caviar
whose salty explosions brought the seasoning to perfection.
Special plates on the menu include a scallop carpaccio with avruga caviar
and sour cream, my favourite dish which was a King crab salad with avocado puree topped with chives and espelette peppers, and delicious King crab legs, flavoured with lime, chives, crunchy fennel and maltaise sauce.
Canapes included avruga caviar
, smoked duck roulade and Kentish goat's cheese.
Dishes will include Avruga caviar
, which costs pounds 25 for a 100g serving, loin of salmon, crayfish, smoked duck roulade, scallops, wild nettle risotto and roast saddle of lamb.
Why watch the match when you can sample Tartar of smoked salmon with Avruga caviar
, or Foie Gras parfait on toasted brioche?
Their menu was a starter of slow cooked organic Shetland Salmon with asparagus and avruga caviar
followed by roast loin of Cornish chickpea and finishing with a dessert of caramel and chocolate parfait and espresso ice cream.
Husband's choice of native lobster with citrus flavours, bitter leaves, Avruga caviar
and asparagus foam, (pounds 14) looked almost too good to eat, being so attractively presented.
Main courses showcase head chef Andy Waters' fabulous flavours in dishes such as roasted seasoned lamb - served with spiced couscous, oven-dried tomatoes, aubergine and buttered spinach - and pan seared medallion of salmon with a scallop ravioli and Avruga caviar
The alternative of halibut fillet, orzo pasta, broccoli, Avruga caviar
and seaweed butter sauce was despatched with vigour by the children.
Mussels, with basil and balsamic vinegar, grilled halibut on prawn, saffron and onion stew with asparagus and avruga caviar
are also available.
Scrambled eggs with chives and smoked halibut with avruga caviar
served on warm buttered crumpet
Fresh rock oysters, oven-baked wild sea trout (a personal favourite) and Cornish crab with lobster chowder, Avruga caviar
and white truffle oil.