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