NEW SPRING MENU

sea trout, pea panna cotta, sea herbs

sweet & sour pig cheek, burnt orange, spring onion

crab mousse, cucumber jelly, basil mayonnaise, tomato crisps

wye valley asparagus, marmite jersey royals, poached egg, hollandaise

lamb sweetbreads, carpaccio of lardo, mushroom puree, mushroom tea

smoked watermelon, goats curd, walnut

pan fried cod, chorizo croquette, spiced tomato & bread sauce, chorizo oil

sous vide beef fillet, ox cheek agnolotti, cavolo nero, red wine sauce

monkfish, char siu vegetable spring roll, beansprout & chinese cabbage salad

herb crusted rack of lamb, smoked aubergine puree, slow roasted tomato, wild garlic pesto

fig, gorgonzola & braised chicory tart, radish & carrot salad

roast broccoli, charred purple tenderstem, tahini, almonds, red pepper, fried tofu

vanilla custard crémeux, poached rhubarb, rhubarb crisp

caramel parfait, salted peanuts, nougat, chocolate

tart au citron, candied lemon, torched meringue

strawberry dome, jam, mirror glaze, basil sugar

cheeseboard, quince, figs, honey, fruitcake, walnuts, grapes, celery, biscuits & homemade bread