Chef’s appetiser

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Heritage carrot salad, lemon yogurt, dukkha crumb*

Hazelnut gnocchi, apple, kohlrabi*

Textures of garlic and mushroom*

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Mushroom tortellini, shallot, wild garlic

New potato, textures of cucumber*

Mediterranean vegetables, dauphinoise potato, cherry tomato*

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Textures of chocolate, buttermilk, mint*

Pear, lemon & honey, Greek yogurt*

Banana, salted caramel, cream cheese, tonka bean*

Rhubarb, pistachio & blood orange tart*

A selection of cheese

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Coffee and petit fours (5.00 supplement)

 

37 Two courses

47 Three courses

 

All vegetarian dishes can be prepared as either a starter or main course

* = These dishes can be vegan on request