The Olive Tree Tasting Experience

Amuse Chef’s soup of the day.

To StartTea Smoked Cready Duck

Served with a Mixed Bean Salad &Finished by an Orange Vinaigrette

The Fish Hand Dived Brixham Scallops

Garnished with minted pea puree, crispy

pancetta + pea shoots.

The Main Roast Pork Belly

Finished with fondant potato pancetta, wrapped green beans and cider jus.

To Refresh Chefs Sorbet

A secret surprise in a shot glass.

To FinishVanilla & Mascarpone Pana Cotta

Served on a honey and cinnamon syrup

Please be aware some dishes may change due to seasonal variations

**ALL dietary requirements must be notified on booking

as no menu variations can be made on the evening of your meal**