Autumn Winter 2018

OPENING CHAPTERS

Sea bass ceviche, grapefruit, lime, fennel and green chilli Cod, greens, enoki and truffle broth

Salmon poke, Korean spice and edamame Beetroot and pomegranate cured salmon, dill and pistachio salad

Black pepper cured center cut of salmon, Granny Smith apple, beetroot and horseradish mayo

Tuna sashimi tostada, hot mayo, lime and garnishes Chicken and duck terrine, pistachio, dukkah and cherry gel

Beef carpaccio and tahini 

 THE MAIN EVENT

Sea bass, winter cauliflower tabbouleh, pomegranate and spice Halibut, samphire, mushrooms and miso

Chicken supreme, parmentier potatoes, house dried tomatoes and salsa verde

Chicken supreme, truffle pomme purée, heritage carrot and chicken sauce

Skirt steak, Rib eye steak, beet purée, salt beef potato and horseradish sauce

Five spice duck, glazed baby carrots, pickles and crispies

Lamb and The Middle East 

 FINAL FLOURISHES

Compressed apple tarte, honey cake ice cream, blackberry gel

Chocolate, pistachio, lime and pâte de brik

Passion fruit and chocolate delice

Miso parfait and pear

Chocolate panna cotta, caramelised pineapple, tonka wafer

Caramel cremeux with banana

Peanut crunch-chocolate tart, strawberry and yuzu

Olive oil cake, cherries and pistachio