Sample Menu

To begin
- Hand-dived scallops seared on saffron cauliflower silk, crowned with a crisp parma shard
- Cured smoked gravlax with cream cheese, avocado and brandy sauce
To follow
- Slow-braised wild duck with sweet potato ginger silk, wilted kale and cherry port sauce
- Rosemary-garlic lamb with smoked red pepper and walnut, sweet potato fondant, asparagus and red wine jus
To finish
Date and pistachio sticky toffee pudding with sea salt toffee and cream
Whisky macerated forest berries with cream and oat praline