The Menu

Amuse bouche
Morel custard, hazelnut, apple caviar

Monkfish, carrot, lime, leeks

Foie gras, bramley, walnut granola

Cured mackerel, port reduction, margarita mousse, wafers

Radish sorbet

Seared venison, pistachio purée, lemon honey and wasabi rice chips

Cauliflower, potato, fennel and chilli cheese croquettes

Pink pepper chocolate dessert with banana and passion fruit sauce

Salted caramel explosion