Pulling influences from my own travels and experience working alongside numerous exceptional chef's from all over the world this is a taste of the planet!
Pea and mint veloute
Cured venison and goats cheese with beets and brambles.
Light spiced crab pomme douphine, pineapple and chilli chutney, harissa alioli.
Teraiki style pork belly, pan seared scallops, roast sweet potato, miso salsa, toasted pine nuts, lemon parsley crumb. .
Mini dark fondant with pistachio ice cream, honey bubbles