Menu

SET MENU

• SALT BAKED KOHLRABI

  YOLK – PARSLEY – CAPER – PEAR (GF)

• WILD MUSHROOM

  BLACK GARLIC – SHALLOT – BUCKWHEAT (VG,GF)

• BUTTERNUT SQUASH

  LAKSA – CHARD – RICE NOODLE (VG,GF)

• ROASTED CARROT

  QUINOA – ALMOND (VG,GF,N)

• MUSHROOM CONSOMME

  ONION PANNACOTTA – SHIMEJI – WATERCRESS (GF)

• CELERIAC

  SMOKED OSYTER MUSHROOM – CHEDDAR – TRUFFLE – PARSLEY (GFO)

• SAVOY CABBAGE

  LENTIL – PEARL BARLEY – SQUASH – RED WINE (VG)

• POTATO & SWEDE TERRINE

  PEASE PUDDING – TAMARIND – CORIANDER (VG,GF)

• PUMPKIN CREME BRULEE

  WALNUT – REDCURRANT (GF,N)

• DATE PUDDING

  MARMALADE – MALT

• CHOCOLATE TART

  CHERRY – CHOCOLATE (VG,GF)

• CARAMELISED APPLE

  CARAMEL – BAY LEAF – HAZELNUT (VG,N)

CHEF’S MENU

• KOHLRABI

  YOLK – PARSELY – CAPERS – PEAR

• BUTTERNUT SQUASH

  LAKSA – CHARD – RICE NOODLE

• CELERIAC

  SMOKED OYSTER MUSHROOM – CHEDDAR – TRUFFLE – PARSLEY

• POTATO & SWEDE TERRINE

  PEASE PUDDING -TAMARIND – CORIANDER

• PUMPKIN

  WALNUT – REDCURRANT

• APPLE

  CARAMEL – BAY LEAF – HAZELNUT