Starters
Seared chicken livers, cauliflower purée, Moscatel sherry reduction, golden raisins & capers
Star anise & orange home cured salmon, soused cucumber, shaved fennel, fennel marmalade
Hand dived scallops, black pudding croquettes, bramley apple purée, apple & chinese five spice butter
Carpaccio of roast beetroot, whipped Oxford Blue, candied walnuts, black pepper macaron, lemon & thyme dressing
Ravioli of sweet potato or butternut squash with sage, walnut and white truffle butter (V)
Ravioli of Scottish langoustine, shellfish bisque, fennel cream, carrot & leek
English garden pea set cream, shaved asparagus, baby broad beans, pea shoots, smoked mountain ham, olive oil tarragon dressing
Sweetcorn velouté, crab rissole, pickled clams, bacon crumb
Terrine of braised lamb shoulder, dandelion salad, beetroot vinaigrette
Pressed pork cheek & parsley terrine, Lapsang Souchong pickled apricots, radishes