Amuse bouche
Summer truffle ‘egg’
Seafood terrine, selsey crab
, Smoked beef fillet, bone marrow jam,
byaldi croutons
Dover sole, courgette flower ‘farci’, sorrel sauce
Palate Cleanser – Elderflower, cucumber and lime granita
Quail in the woods
Goat’s curd, burnt apple,
hazelnut, watercress
Dark chocolate, gooseberry, lemon