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Sample menu
Sample menu
Starters
Hand dived scallop with salsify textures, chestnut crumb and turnips
Braised lamb agnolotti with parsnips, Nasturtium pesto, citrus crumb and lamb jus
Wild mushroom velouté with sherry pearls and chervil salad
Mains
Duck breast with Crapaudine beetroot, confit leg tartlet, Kashmiri carrot and duck jus
Halibut with filo taramosalata, potato pavé, baked Roscoff onion and Normande sauce
Burnt leeks with Maluns potato, watercress emulsion and fennel marmalade
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