Served with Spiced Beetroot Crisp and Green Apple & Beetroot Puree

Warm milk bread laced with sweet caramelised onion, served with whipped blue cheese butter.

With dill crème fraîche, pickled cucumber ribbons, and salmon roe. A vibrant interplay of colour, texture, and coastal freshness.

Charred hispi cabbage glazed in miso butter, with crispy capers, pickled daikon, and shichimi togarashi.

Served on saffron-infused risotto with citrus beurre blanc and micro herbs – a delicate harmony of sea and spice.

Perfectly seared scallops served on a vibrant pea purée, topped with crispy pancetta and finished with a lemon beurre blanc.

Accompanied by rosemary jus, buttered seasonal vegetables, and a dauphinoise potato terrine. Rich, comforting, and meticulously prepared.

Served with wild garlic purée, confit shallot, hen of the woods mushrooms, and a rich jus gras.

A curated trio of local cheeses with quince jelly, spiced nuts, and homemade oat biscuits – a savoury interlude of texture and terroir.

Golden croquette filled with truffled cauliflower cheese, served with fig chutney and toasted seeds.

With raspberry gel, cocoa nib tuile, and Madagascan vanilla ice cream. A decadent finale of balance and indulgence.

Slow-poached pear in spiced red wine syrup, served with a smooth almond cream and toasted pistachios.