Mains
New season’s lamb rump, sweet potato fondants
and purée, caramelised shallots, charred courgettes,
mint and feta mousse, lamb jus
Iberian pork pluma, plum sauce, miso potato, slow cooked pig cheek with crackling crumb, black cabbage, charred spring onions
Gressingham duck breast, confit leg croquette, roast red onion, celeriac puree, cavalo nero
madeira duck jus
Pan fried sea bass, garlic butter new potatoes,
rainbow chard, sauce vierge
Sweet pea and lemon ravioli, wilted spinach, broad beans,
pea and mint purée, coconut lemon sauce,
pesto, crisp curly kale Vegetarian
