Sample Menu

Starters
- Mulligatawny of mussels, curried velouté, roast garlic and saffron aioli
- Slow cooked confit chicken terrine with black truffle, tarragon, sourdough crouton and yuzu mayo
- Avocado & spinach salad with chilli oil, pickled fennel, toasted pine nuts, goats cheese fondant and rye
Mains
- Shetland mussels with cream, garlic, parsley, and lemon
- Pork tenderloin and belly with harissa cream, wafers and caramelised apple puree
- Hand rolled pappardelle with wild mushrooms, crispy poached duck egg, freshly grated truffle and parmesan
Desserts
- Olive oil ice cream sandwich with Hulne park honeycomb and candied pistachios
- Sticky toffee pudding with salted caramel sauce and Ad Gefrin Flyte ice cream
- Black Forest crème brulee with cherry compote, chocolate crumb and kirsch Chantilly