Amuse-bouche

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Smoked quail, roasted cauliflower purée,
leek & black pudding

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Black bream in prawn broth
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Beef Wellington, glazed carrots, cep purée, purple sprouting broccoli, aubergine caviar & sauce béarnaise
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‘Salty Dog’ sorbet
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Cheeseboard

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Banana and praline soufflé,
poached rhubarb & sauce anglaise

Amuse-bouche

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Salsify & lemon thyme gratin, poached egg
& walnut dressing

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Hake fillet, porcini & leek spelt
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Lamb saddle & caper, cauliflower purée,
baby carrots, purple sprouting broccoli
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Purple grape sorbet, Plymouth gin
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White chocolate, rhubarb & lemon torte,
with an orange anglaise