Confit
Sea Trout

Raw and pickled carrots, bonito butter

Seared prawn,
pumpkin gnocchi,
truffle puree,
shellfish

Loveage and oyster emulsion

Blackberry velvet spiral,
meringue tubes and cornflowers

Nutborne Farm tomatoes,
cow's curd, pickled shallot,
Cabernet Sauvignon vinegar

Arbroath Smokie fish finger,
caviar, crisp egg 'shell', slow
cooked yolk, egg white tartare

Vanilla poached rhubarb, white chocolate
aero, rose ganache, and strawberry,
rhubarb and rose tuile

Burrata, apple gel,
beetroot, apple blossom,
carta musica

Burrata, gazpacho glaze

Lacquered beef, sweet potato,
crystallised cabbage,
nasturtium smaller

White crab, red cabbage-marinated
quail egg, lovage emulsion

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