European fine dining: Cured salmon - Honey goats cheese mousse - Two way lamb - Creme brulee
cured salmon with charred baby cucumber , lemon emulsion , rainbow radish
Honey goats cheese mousse with heritage beetroot, roasted pickle shallots and watercress.
Two way lamb served with fondant potatoes, celeriac puree, crispy kale and finished with a lamb jus
Creme Brulee with poached apples and apple cream