Amuse
The hedgerow
Jack by the hedge set cream, chickweed, young hawthorn leaves and wild garlic flowers and nettle oil
Asparagus
Ton farm asparagus, hop shoots, truffle poached duck egg, morels and their cream
Scallop
Caramelised diver picked scallop, young samphire shoots, bitter vetch, wood sorrel and coral crème
Lamb
Mountain lamb rack baked in pine salt crust, fiddlehead fern and mountain herbs and leaves, lamb sweetbreads and lamb jus Sea bass Pan fried line caught sea bass filet, sea purslane and sea beet, grilled razor clam and sea holly tips
Pre dessert
Pine oil and granite
Birch and wild strawberries
Birch bark meringue, wild red and green strawber
ries, birch sorbet and syrup
Ile flottante
Ile flottante and wood avens custard, sweet preserved beech leaves, sugared primroses
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This is a sample menu. If you require a custom menu designed to your taste, please don't hesitate to ask. Anything and everything is possible.
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