Amuse-bouche
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Jerusalem artichoke velouté, sprout shells,
pickled celery & sourdough croutons

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Salsify & lemon thyme gratin,
poached egg & walnut dressing
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Cep & leek spelt, toasted almonds,
Lincolnshire Poacher crisp

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Tangelo & vodka sorbet

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Almond financier, poached pear in pineapple,
dark chocolate chantilly

Amuse-bouche
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Cep & artichoke velouté, sprout shells,
pickled celery & walnut dressing

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Wild bass confit in olive oil,
romesco sauce, tapenade crouton
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Fillet of Dexter beef, beetroot melt, turnip tarte fine,
pak choi & mushroom duxelles

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Tangelo & vodka sorbet

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Dark chocolate & pecan brownie, yoghurt mousse, caramel & lime tuille