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• TOMATO CHEESECAKE

  CHUTNEY – FENNEL – SOURDOUGH (VG)

• PEA & QUINOA FALAFEL

  LABNEH – RADISH – LEMON – SUMAC (VG)

• SALT BAKED KOHLRABI

  CUCUMBER – DILL – PICKLE – YOGURT (VG)

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• SLOW COOKED EGG

  COURGETTE – BEURRE BLANC – PANKO

• BARLEY PORRIDGE

  CARROT – MISO – PUFFED BARLEY (VG)

• ROASTED JERSEY ROYALS

  PEANUT SATAY – ZHOUG – TAPIOCA CRACKER (VG)

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• STRAWBERRY PARFAIT

  SICHUAN PEPPER – STRAWBERRY – MINT

• PLUM CLAFOUTIS

  YOGURT – RED WINE – STEM GINGER (VG)

• COCONUT MOUSSE

  PINEAPPLE – KAFFIR LIME – BLACK SESAME (VG)

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CHEF’S MENU

• TOMATO CHEESECAKE

  CHUTNEY – FENNEL – SOURDOUGH

• BARLEY PORRIDE

  CARROT – MISO – PUFFED BARLEY

• ROASTED JERSEY ROYALS

  PEANUT SATAY – ZHOUG – TAPIOCA CRACKER

• COCNUT MOUSSE

  PINAPPLE – KAFFIR LIME – BLACK SESAME

• PLUM CLAFOUTIS

  YOUGURT – RED WINE – STEM GINGER