Advanced Week

Tuna Tataki & Japanese Fish Pie
with tempora enoki, ponzu dressing.

Sumac Spiced Monkfish
with butternut squash puree, charred sprouting broccoli, sun blushed tomato and fennel gnocchi, chermoula dressing

Blackened Tandoori Hake
served with mango chaat, coriander chutney.

Charred Octopus with Aji Amarillo Sauce
served with confit peppers and tomato, quinoa salad.

Char Sui
with sesame and spring onion glazed salmon, tapioca.

Twice Baked Cornish Yarg Soufflé
with cider glazed apple and pear, frisée salad, honey tuille.

24hr Picanha
with beer pickled onions, creamed swiss chard, beef fat fondant, cep puree and burnt ends jus.

Harissa Roasted Lamb Loin
with braised shoulder croustillant, baba ganoush, yoghurt and mint.

Soy Glazed Pork Fillet
with umami broth, charred cabbage, spring onion and ginger dumpling, tapioca seaweed crisp.

Pressed Rabbit Terrine
with black pudding, leek and spiced apple.

Burnt Butter Parfait
with peanut crumb, caramelised banana, Chocolate soil and sea salt caramel sauce.

Green Tea Pannacotta
with roasted apricots, sesame and poppy seed tuille.

Chocolate and Praline Tart
with mascarpone sorbet, orange gel and Cointreau bubbles.

Strawberry Mousse
with elderflower jelly, strawberry sorbet, white chocolate, green peppercorns ,compressed strawberries.

Sourdough Bread

Miso Butter