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SET MENU

• CAULIFLOWER TART

  DAAL – PICKLED CAULIFLOWER – TAMARIND – YOGURT (VG,GF)

• ROASTED BABY BEETROOT

  ALEXANDER – SEAWEED – BEETROOT – WASABI (VG,GF)

• CHARRED HISPI CABBAGE

  MISO – PANKO – APPLE (VG)

• CRUMPET

  WILD GARLIC – RAREBIT – ROCKET – HAZELNUT

• SWEET POTATO

  MASSAMAN CURRY – PICKLED CHILI – PEANUT (VG,GF,N)

• GLAZED TURNIP

  PONZU – TURNIP CREAM – AVOCADO MOUSSE – TOASTED SEEDS (VG,GF)

• SALT BAKED CELERIAC

  POLENTA – PEPPERCORN SAUCE – TARRAGON – CELERIAC (GF)

• POTATO TART

  GOATS CHEESE – BALSAMIC ONION – POTATO CRISP – CHIVE (GF)

• BANANA CHEESECAKE

  TOASTED COCONUT – CARDAMOM SYRUP – CRISPY BANANA (VG,GF,N)

• PARSNIP CAKE

  STAR ANISE CREAM – RAISIN CHUTNEY – PARSNIP PRALINE (VG)

• CHOCOLATE MOUSSE

  PEANUT ICE CREAM – LIME – PUFFED RICE (VG,GF)

• RICE PUDDING

  RHUBARB SORBET – RHUBARB JAM – STEM GINGER PUREE – GINGERBREAD (VG)

CHEF’S MENU

• HISPI CABBAGE

  MISO – PANKO – APPLE

• CAULIFLOWER TART

  DAAL – CAULIFLOWER – TAMARIND – YOGHURT

• SWEET POTATO

  MASSAMAN CURRY – CHILLI – PEANUT

• SALT BAKED CELERIAC

  POLENTA – PEPPERCORN SAUCE – TARRAGON

• POACHED RHUBARB

  EARL GREY – GRANOLA

• PARSNIP CAKE

  STAR ANISE – RAISIN – PRALINE