SAMPLE MENU

  • Isle of Wight Tomato and Cornish Burrata with home-made yuzu kosho, bronze fennel , spring onion oil and griddled sourdough.

    Hand- Dived Isle of Mull scallop with pea puree, fresh peas, pea shoots, dashi butter sauce and fresh wasabi.

    Romy Marsh Lamb Tartare, seasoned with miso and black garlic, cured burford brown and griddled sourdough

    Charred Spring Asparagus, with brown butter and yuzu hollandaise and toasted Kent hazelnuts.

    Estate Venison carpaccio, pickled shimeji, salsa verde, wasabi shoots and alfalfa sprouts.

  • Cornish Day Boat Turbot with jersey royals, coastal herbs and dashi beurre blanc.

    Hampshire Chalk Stream Trout, pea and wasabi puree, miso butter sauce,

    Cotswold Venison, celeriac and miso puree, pickled elderberries and dashi spring greens.

    Charred Cornish Mackerel with home-made nikiri sauce, sticky brown rice and sesame purple sprouting broccoli.

    Spring Salt-Aged Lamb rack with barley and dashi risotto, English peas with mint and yuzu and a wild garlic puree.

  • Forced rhubarb, zesty Labneh, toasted almonds and gingerbread crumb

    Home made Mochi with white miso caramel ice cream and seasonal fruit compote.

    Dark Chocolate cloud, blood orange and cacao crumb.

    Preserved apples, brown butter oat and seed crumb and jersey cream

    Amalfi lemon tart with sea salt meringue.