dinner menu

Hake fillet

gently poached pea puree, salt and vinegar gel, crisp potato and foam with langoustine and tartar sauce

squab pigeon breasts

with fresh cherries, herb quinoa, duck liver parfait and pigeon reduction

scottish scallops

Pan seared with salt baked celeriac, sweet walnuts, celery and cockles, celeriac consomme and charcoal emulsion

veal sweetbread

and chicken compression, smoked corn, black onion seed sticks and cider apple vinegar reduction

fresh crab

closed in a light apple jelly with roasted and creamed artichokes, crisp apple and dressed forage leaves

aged beef sirloin

Roasted, pureed and pickled pumpkins, wild mushrooms, toasted pumpkin seeds and a rich beef sauce

turbot with onion,

fresh snail confit, griddled asparagus, watercress, pickled sliced potatoes, roasted chicken stock

guinea fowl breast

heritage carrots, black peas, carrot juice, reduction, accompanied by a dish of confit leg and sauce