British / French Fusion

With beetroot gel, horseradish snow, and micro fennel.

Served with a saffron aioli and edible flowers.

Accompanied by a dill and cucumber espuma.

With rhubarb compote and toasted brioche crumbs.

Infused with chervil oil, served on a rye crisp.

With pea purée, crispy pancetta, and a mint oil drizzle.

Finished with a poached quail egg and black truffle shavings.

Served with a spiced plum chutney and toasted brioche.

With heirloom tomatoes, basil oil, and balsamic pearls.

Garnished with lemon crème fraîche and caviar.

Accompanied by samphire, brown shrimp, and a caper beurre blanc.

Served with a vanilla beurre blanc and cauliflower textures.

With a champagne and chive velouté, celeriac purée, and pickled shallots.

Accompanied by a saffron risotto, crispy squid, and tomato concassé.

With a lobster bisque, fennel salad, and seaweed emulsion.

With wild mushroom duxelles, parsnip purée, and a red wine jus.

Accompanied by pearl barley, bacon lardons, and a Madeira sauce.

Topped with pâté, truffle jus, and a potato fondant.

With blackberry sauce, celeriac dauphinoise, and buttered kale.

With sage butter, roasted pine nuts, and crispy sage leaves.

With caramelised hazelnuts and orange zest.

With a pistachio sponge and raspberry sorbet.

Accompanied by a shortbread crumble and fresh berries.

With seasonal berries, whipped cream, and meringue shards.

Served with a mixed berry compote and almond tuile.