Tofu Tempura, Sour Cucumber Puree and Seaweed Ash
Egg and Asparigus
Elderflower Smoked Halloumi, Rhubarb Relish, Lightly Pickled Radish, Rhubarb ‘Glass’. With Radish Sprouts, Pea Shoots and Edible Flowers.
Watermelon ‘Tartare’ with Ginger, Yuzu and Coriander
Bronze Fennel, Apple and Elderflower Infused Cucumber, Feta
Mushroom and Nutmeg Fillo Wrap. With Lemon Dill Spheres and Blueberry Puree
Chocolate Mousse, Orange Glass, Smoked Salt Hazelnut Caramel, Crystallised Micro Coriander (Vegan)
Goats Cheese Parfait, Avocado and Dill Pollen Puree, Yuzu Soured Goats Milk Froth, Dill Oil. With Crushed Pine Nuts, Cucumber, and Preserved Lemon Zest
Carrot Cake, Orange and Ginger
Blacksticks Silk, Broccoli Stem, Red Onion Puree, Parsley
5 Spice Shitake Patties with Sunblush Tomato and Plum Puree, Toasted Sesame Baked Croutons and a Ginger and Plum Froth.
Amuse Bouche - Spheres of yoghurt, honey, poppy seeds and black pepper topped with walnut. With a popping strawberry dry shot.
New potato, hallumi and spring onion rosti topped with garlic white wine mushrooms, on a bed of spinach with toasted pine nuts and a lemon air
Shitake Mushroom, Butterbean and Pea Korokke. With - Pickled Ginger. Shaved Cucumber. Apple Beetroot and Wasabi Gellee. Crispy fried Kombu.
Chocolate Sorbet with an Orange and Cardamom Mist
Smoked Brandy Chocolate Torte with a Crackling Cumin Spiced Base
Super light and crispy Tempura (vegan)
Spiced plum and strawberry crumble, dusted with cinamon with a dark chocolate and ginger sauce.