Confit
Sea Trout

Raw and pickled carrots, bonito butter

Seared prawn,
pumpkin gnocchi,
truffle puree,
shellfish

Seabass
Ceviche

Loveage and oyster emulsion

White chocolate
and vanilla
cremeux

Blackberry velvet spiral,
meringue tubes and cornflowers

NUTBORNE
TOMATO SALAD

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

SCOTCH
EGG

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

RHUBARB AND
VANILLA

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

APPLE

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

DROPPED
TOMATO

Burrata, gazpacho glaze

BEEF AND
CABBAGE

Lacquered beef, sweet potato,
crystallised cabbage,
nasturtium smaller

DORSET
CRAB

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