7 Course Tasting Menu
Yorkshire asparagus with crispy quail egg
Course one
celeriac remoulade
classic french onion soup
Course two
with a homemade gruyere tuille
Pan seared scallop
Course three
onion bhaji, curried cauliflower puree & pickled raisins
braised beef short rib
Course four
carrot & star anise puree, sweet potato fondant, sticky soy jus & chili peanut dust
cod loin in mussel broth
Course five
with samphire and salt & vinegar scraps
choux finger
Course six
tonka bean ganache, salted caramel & raspberries
petit fours
Course seven
Espresso martini
Course seven
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