Aviator celebrates the arrival of spring with a new Spring A La Carte menu.

The starting dishes are an assembly of the best seasonal produce combined to create delicious flavours and textures to tantalise the taste buds. Fresh Portland crab with its distinct full flavour is complimented by the refreshing notes of tart Granny Smith jelly and cucumber. The classic French dish of duck terrine is served with poached apricot, foie-gras and duck ham. It?s well known that duck and apricot is a match made in heaven, however, unique to this dish is the duck ham which is made in-house by curing, brining and smoking it overnight. Earthy beetroot and the rich, intense flavour of hay baked wood pigeon combine in a perfect balance of tender and rich flavour. Those looking for a vegetarian option can enjoy spinach and watercress veloute with goat?s cheese beignet. Accompanying the creamy, smooth seasonal flavours, this dish is best served with a crisp white wine.

The main courses are simple yet sensational, crafted to encapsulate the essence of the season. Adam explains ?this menu isn?t over-complicated, which allows the main ingredient to really shine?. One of the highlights is the Sea Trout that is poached to retain succulence and served with crisp sea beet, asparagus and caviar. The wild garlic and morel risotto is paired with soft Brillat-Savarin to create a vegetarian dish that is packed full of intense flavour. Another dish sees freshly made cannelloni pasta infused with squid ink stuffed with white crab and paired with sole fillets. Beautifully contrasting on the plate, this dish is best enjoyed with a crisp, well-balanced Chablis.