Canapés

Crispy Chicken Skin Tostada – smoked eel, yuzu kosho crème, pickled daikon
Lobster Tartlet – bisque jelly, kaffir lime, avruga caviar
Aged Beef Tartare Cone – burnt onion emulsion, cured yolk, horseradish leaf
Pea & Nori Cracker – whipped goat’s cheese, mint oil, fresh peas (V)
Celeriac & Truffle Churro – pecorino custard, lemon thyme (V)
Chilled Tomato Dashi Cup – pickled watermelon, shiso, finger lime (Vegan)
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Starters

Chalk Stream Trout Crudo – Buttermilk snow, dill oil, pickled apple, iced horseradish, seaweed cracker

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Main Course

Salt-aged Duck Breast – Beetroot lacquer, fermented plum, confit leg croquette, kombu-glazed turnip
or
Roasted Turbot on the Bone – Champagne sauce split with smoked chive oil, baby leek, leek ash, potato millefeuill

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Desserts

Strawberries & Cream v2.0 – Strawberry consommé, lemon verbena granita, fromage blanc mousse, compressed berries, meringue shard
or
Valrhona ‘Dulcey’ Namelaka – Miso caramel, buckwheat praline, sesame snap, yoghurt sorbet