This menu uses the finest fruit and vegetables spring has to offer us. While spring isn't the most abundant season for UK fruit and veg, what it lacks in quantity it makes up for in quality, brimming with rhubarb, asparagus and creamy baby spuds. This menu, with its fresh and delicate flavours, aims to showcase the best of spring's produce and give you a small, yet hopeful, taste of the sun!
Nori parcels stuffed with shiitake mushrooms, coconut-lemongrass sticky rice, gomasio, spring onion, cashew and a hint of miso.
Seasonal vegetable ceviche with coconut-coriander ice cream.
Spinach, buckwheat and mushroom fondant on aubergine cream with new potatoes and rocket.
Lemon tart with rhubarb coulis and toasted coconut flakes.