Booking
Red starter
Nuggets of warm, house cured, confit duck Bordelaise: swirled with wafers of cured bergamot, szechuan'd cubes of melon & shore harvested samphire snuggled into some avocado.
RED MAIN
A supremely deep & dark roasted and braised Aberdeen Angus beef with tahini, pomegranate molasses, cumin & 80% cocoa. Poached pear & passion fruit atop a roasted parsnip mousse: a splash of sweet ginger.
RED DESSERT
An 80% dark chocolate & tonka bean mousse, salted caramel sauce, coconut sorbet, chocolate shard, quinoa cocoa honeycomb crunch.